blueberry swirl cheesecakerating:
This recipe was given to me by a Belgian colleague after I took the Baileys Cheesecake into work. This set off a spate of cheesecake recipes being passed around the office. I've just rediscovered the recipe in file waiting to be tidied up. I love blueberies and my partner loves cheesecake so I might try this very soon.
220g blueberries, fresh or frozen
55g caster sugar
85g shortbread biscuits
55g ground almonds
45g butter melted
600g cream cheese, softened
185ml sour cream
225g caster sugar
1 teaspoon vanilla extract
Whizz them in a food processor then press through a sieve (this should give you ~125ml puree). Place this puree and the 55g caster sugar into a smal saucepan over a medium heat and stir until the sugar has dissolved. Simmer rapidly for about 8 minutes, until thick. Set aside to cool.
Whizz the biscuits in a food processor until crushed. Add the ground almonds and butter and process until combined. Grease a springform cake tin ~22cm and line the base with non-stick paper. Press the base mixture over the base and refrigerate.
Pre-heat the oven to 140C/280F/gas mark 1.
Whizz the cream cheese in a food processor until smooth. Add the sour cream, eggs, sugar and vanilla and process until combined and smooth. Pour the mixture over the base. Drizzle the bluberry mixture over and swirl lightly into the filling. Bake for one hour or until set.
Refrigerate and serve cold.