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Blueberry-Ripple Cheesecake
This dessert looks great, and tastes even better.
Prep Time: 20M
Cooking Time: 40M
Serves: Serves 8
Ingredients:
- 41/2oz (125g) British HobNobs, digestive biscuits, or sweetmeal biscuits
- 4 tbsp butter
- 1 cup blueberries
- 3/4 cup granulated sugar, plus 3 tbsp
- 12oz (350g) cream cheese, cut into pieces
- 1 cup mascarpone cheese
- 2 large eggs, plus 1 large egg yolk
- 1/2 tsp vanilla extract
- 2 tbsp all-purpose flour
Directions:
- Preheat the oven to 350°F (180°C). Grease the cake pan. Put the biscuits in a food bag and crush with a rolling pin. Melt the butter in a saucepan, then add the biscuit crumbs and stir until moistened. Press an even layer of crumbs in the bottom of the pan.
- Combine the blueberries and the 3 tbsp sugar in a food processor and process until smooth, then push the mixture through a fine sieve into a small saucepan. Bring to a boil, then allow to bubble for 3-5 minutes or until thickened and jam-like. Set aside. Rinse the bowl of the food processor.
- Combine the 3/4 cup sugar, the cream cheese, mascarpone, 2 eggs, vanilla, and flour in the food processor and process until well blended. Pour the mixture on to the crumb crust and smooth the top. With a teaspoon, carefully drizzle the blueberry mixture over the cream cheese mixture, swirling to make a decorative 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 pan. Leave to cool in the oven for 1 hour, then cool completely in the refrigerator and serve.
- Cheat...Instead of making the blueberry topping, spoon a blueberry compote over each serving.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!
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