Blueberry-ripple Cheesecake

11 Ingredients

Number of servings

125grams digestive biscuits
50grams butter
150grams blueberries
150grams caster sugar
3tablespoons caster sugar
400grams cream cheese
250grams mascarpone
2 large eggs
1 large egg yolk
1/2teaspoons vanilla extract
2tablespoons plain flour

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat the oven to 180°C Grease the cake tin. Put the biscuits in a large food bag and crush with a rolling pin. Melt the butter in a pan, then add the biscuit crumbs and stir until well-coated. Press the crumbs into the base of the tin.

Step 2 of 3

Put the blueberries and the 3 tablespoons of caster sugar in a food processor and whiz until smooth, then push the mixture through a nylon sieve into a small pan. Bring to the boil, then allow to simmer for 3-5 minutes, or until thickened and jammy. Set aside. Rinse the goblet of the food processor.

Step 3 of 3

Put all the remaining ingredients into the food processor and whiz until well combined. Pour the mixture onto the biscuit base and smooth the top. With a teaspoon, carefully drizzle the blueberry mixture over the cream cheese mixture in a swirly pattern. Bake the cheesecake for 40 minutes, or until it has set but still has a slight wobble in the middle when you shake the tin. Leave to cool in the oven for an hour, then cool completely and serve.