Directions: |
Directions:METHOD
1. Heat oven to 200ºC/180ºC fan. Line a 20 x 30 cm rectangular cake tin with baking parchment. Put the biscuits in a bag and bash with a rolling pin into a crumb. Tip the biscuit crumbs into a bowl, pour in the melted butter and mix to combine well. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
2.Meanwhile, tip 25 g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp of cold water and add to this pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
3. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream and whisk until smooth and well combined.
4.Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce on top, then use the end of a spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110ºC/90ºC fan and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 12 bars. Will keep in the fridge for up to 5 days. |
This recipe for Blueberry Swirl Cheesecake is from