Having a whirl of a time with blueberry swirl cheesecake!
Blueberry Swirl Cheesecake
Cheesecake! Mmmmmmmmmmm…So satisfying in that heavy rich creamy way. And a perfect relaxing, chillaxing side, to a cup of good quality coffee. Who doesn’t need some time to relax now and then?
Cheesecake is a food rich in many things besides taste, not least history, culture and tradition. Unfortunately nobody can be labelled as “the-holy-inventor-of-cheesecake” (What a title though!), as it was not invented by a single person but is the result of culinary evolution, in the great quest for developing good tasting food. That’s right! The meaning of life isn’t really a question of what we are doing on Earth; it’s actually an endless journey of developing the greatest tasting food imaginable! Or maybe that’s just on food-inspired days! Back to the cheesecake, the process for making cream cheese and the beginning of recipes for cheesecake can be attributed to the empire of Europe. So make your own little bit of history today and join the cheesecake making revolution…I mean evolution.
Baked Blueberry swirl cheesecake
Ingredients:
Blueberry puree: 220g fresh/frozen blueberries, ¼ cup caster sugar
Filling: 500g cream cheese softened, ¾ cup sour cream, 2 eggs, 1 cup caster sugar, 1 tsp vanilla extract
Steps: To make the blueberry puree: Process the blueberries in a food processor, then place in a small saucepan with the sugar over medium heat, and stir until the sugar dissolves. Simmer for 8 minutes or until the mixture thickens slightly. Process the mixture again in a food processor then press through a sieve (you should have ½ cup of puree). Set aside to cool.
To make the base: process the shortbread in a food processor until crushed finely. Add the almond meal and butter and process until combined. Grease a 22cm springform tin, then press the mixture over the base evenly using a metal spoon and refrigerate.
To make the filling: Preheat the oven to 140 degrees Celsius. Process the cream cheese in a food processor until smooth. Add the sour cream, eggs, sugar and vanilla and process until the mixture is smooth. Pour the cream cheese mixture over the base, using a butter knife to even out the surface. Drizzle the blueberry puree over the top and swirl lightly with a butter knife. Bake for 1 hour- 1 hour 15 minutes or until set. Leave to cool for 10 minutes then refrigerate and serve cold.
Serves 8-10
Rocky's Running Diary