Blueberry Swirl Cheesecake

Jun 29, 2010 by glutenshmooten

Week 29 of the Cookbook Challenge, the theme is Blue. I went with a blueberry recipe, the only other “blue” food I could find recipes for were fish recipes (blue cod, etc) and I will always choose a dessert over a main! My recipe from week 25, Lemon and Vanilla Panna Cotta in Blueberry Soup would have been perfect for this week’s challenge too!

I used one of my favourite dessert books, Donna Hay’s Modern Classics 2

Ingredients

220g fresh or frozen blueberries
1/4 cup caster sugar

Base:

85g shortbread biscuits
1/2 cup almond meal
45g butter, melted

Filling:

600g cream cheese, softened
3/4 cup sour cream
2 eggs
1 cup caster sugar
1 teaspoon vanilla extract

For the base I used Freedom Food’s gluten free Crunchy Coconut cookies – they are pretty crumbly to eat as biscuits but work really well for a cake base.

Process the blueberries in a food processor and press through a sieve (you should have 1/2 cup of puree). Place the puree and sugar in a small saucepan over medium heat and stir until the sugar is disolved. Rapidly simmer for 8 minutes or until thick. Set aside to cool.

To make the base, process the biscuits in a food processor until crushed. Add the almond meal and butter and process until combined. Grease a 22cm springform tin and line the base with non stick baking paper. Press the crumb mixture over the base and refrigerate.

Preheat the oven to 140 degrees. To make the filling, process 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 cream cheese mixture over the base. Drizzle the blueberry mixture over and swirl lightly with a butter knife.

Bake for 1 hour or until set. Refrigerate and serve cold.

My tip: keep an eye on the blueberry when it’s simmering – I let mine simmer for too long and it ended up too thick, so the swirling process at the end didn’t work and all the blueberry just dropped down to the bottom of the cake. Still tasted nice in the end, just doesn’t look as pretty as the picture in the cookbook!

Blueberry Swirl Cheesecake, 10.0 out of 10 based on 1 rating