Blueberry Swirl Cheesecake

Recipe by Annetty
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 49mins
SERVES: 12
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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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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