Blueberry Ripple Cheesecake

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Blueberry Ripple Cheesecake

Blueberry Ripple Cheesecake

A lovely vanilla flavoured cheesecake with swirls of blueberry sauce - so sweet and creamy.
0 from 0 votes
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Modern Australian
Servings: 8 - 12 slices
Calories: 583kcal
Author: The Cook

Ingredients

  • 300 g digestive biscuits
  • 140 g butter, melted
  • 275 g raw caster sugar
  • 100 g blueberries
  • 1 teaspoon cornflour (cornstarch)
  • 900 g cream cheese
  • 4 tablespoons plain flour (all-purpose flour)
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 200 ml sour cream

Instructions

  • Heat oven to 200°C.
  • Line a 20 cm springform baking tin with baking paper.
  • Put the digestive biscuits in a food processor and blitz to fine crumbs.
  • Add the butter and blitz again to combine.
  • Spoon the crumbs into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 minutes. Leave to cool.
  • Meanwhile, put 25g of the sugar and the blueberries into a small pan.
  • Mix the cornflour with 1 tablespoon cold water and add to the pan. Heat gently until the sugar dissolves. Increase the heat and boil for 1-2 minutes until saucy. Set aside to cool.
  • In a large bowl, whisk the cream cheese with an electric beater until smooth.
  • Add the remaining sugar and whisk again.
  • Add the flour, vanilla, eggs and sour cream, and whisk until well combined and smooth.
  • Pour half the cheesecake mixture over the biscuit base, then drop half the blueberry sauce on top in small spoonfuls.
  • Cover with the remaining cheesecake mix and smooth the surface with a spatula.
  • Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to gently ripple it into the cheesecake mixture.
  • Bake for 10 minutes, then lower the heat to 110°C and bake for a further 30 minutes.
  • Turn off the oven and leave the cheesecake inside for 1 hour, then leave for 1 hour more with the door ajar.
  • Finally, leave at room temperature until completely cool, then chill for at least 3 hours (even better if left overnight).
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Notes

Will keep in the fridge for up to 5 days.

Nutrition

Serving: 12g | Calories: 583kcal | Carbohydrates: 41g | Protein: 9g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 163mg | Sodium: 418mg | Potassium: 0mg | Fiber: 1g | Sugar: 27g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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