We have shown Cheesecake with blueberries swirled how it can be made very easily
- 125 g blueberries, fresh
- 1/4 cup soft icing sugar mixture from CSR
- 140 g (melted) Western Star Chef’s Choice Cultured Unsalted Butter
- 300 g crushed plain sweet biscuits
- 900 g softened cream cheese
- 250 g caster sugar (CSR)
- 2 tsp vanilla extract (optional)
- Three eggs
- Sour cream (200 mL)
- 4 tablespoons plain flour
- Preheat oven to 180°C. Grease and line a 20x30cm cake tray with baking paper.
- In a medium mixing dish, combine the blueberries, icing sugar, and a tablespoon of water. Squash all of the blueberries with the back of a fork and mash everything together until well combined.
- In a large mixing basin, combine the broken biscuits and melted butter with a large wooden spoon. Carefully spoon the crumb mixture into the cake tin’s base, pressing hard with your fingers to cover it. Request that Mum or Dad place the tin in the oven for 10 minutes to bake. Reduce the heat to 110°C once the dish is done and out of the oven.
- In the bowl of an electric blender, beat the cream cheese and sugar on medium speed until completely smooth. Continue to beat until the flour, vanilla, eggs, and sour cream are thoroughly combined. Make careful the speed isn’t too high or you’ll wind up with egg on your face!
- Pour the cheesecake filling over the chilled foundation, then top with a few teaspoons of the blueberry filling. Swirl lightly with a spoon handle to see what patterns you can make!
- Place the pan in the oven and bake for 45 minutes. If this cake is done, it should be somewhat wobbly in the middle and just set. Discharge the cake from the oven and set it aside to cool completely in the tin.
- Once cold, place in the freezer for 4 hours or overnight, if you have the patience.