Blueberry Swirl Cheesecake
A baked cheesecake with a berry swirl from Donna Hay Classics #2 - posted in response to a request. Your can use fresh or frozen berries. I imagine you could use raspberries or other berries as a substitute without any problem
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INGREDIENTS
Nutrition- 220
- 1⁄2cup sugar
- 85g shortbread cookies (cookies)
- 1⁄2cup almond meal
- 45g butter
- 600
- 3⁄4cup sour cream
- 2
- 1cup caster sugar
- 1teaspoon vanilla extract
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DIRECTIONS
- Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
- Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
- Set aside to cool.
- BASE.
- Process the biscuits (cookies)in a food processor until crushed and the almond meal & butter, process until combined.
- Grease a 22cm (9 in ) springform tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate.
- Preheat over to 140 deg (280 F).
- FILLING.
- To make the filling, process the cream cheese in a food processor until smooth, add the sour cream, eggs, sugar and vanilla, process until combined & smooth.
- Pour cream cheese mixture over the base.
- Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.
- Bake for 1 hour or until set.
- Refrigerate and serve cold.
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