Saturday, 21 September 2013

Blueberry Swirl Cheesecake Recipe

A soft, creamy cheesecake on top of crunchy, buttery Oreo and Digestive cookies, swirled with a decadent blueberry sauce.

Blueberry Swirl Cheesecake Recipe                                                                     Recipe by iSaamuel

100g of Oreo Cookies,
100g of Digestive Cookies,
4 Tablespoons of Butter- 2 for each cookie, melted

400g of Cream Cheese,
3 Egg Whites,
1/2 Cup of Sugar,
1 Tsp of Pure Vanilla Extract,
The seeds of 1 Vanilla Bean/ Pod,
2 Tbsps of Heavy Whipping Cream

1/2 Cup of Blueberries,
2 Tbsps of Sugar.

For the Blueberry Sauce
1. Blend together the fresh or frozen blueberries along with the sugar until a smooth sauce is formed. You're done!

For the Cheesecake crust
1. Crush Oreo cookies and Digestive biscuits with a rolling pin in two separate sealable food bags. Place the crumbs into two separate bowls and mix 2 tablespoons of Butter into each bowl until the mixture resembles wet sand.
2. Place the Oreo crumbs in a lined cake pan and divide into half, leaving space for the Digestive biscuits.
3. Place the Digestive crumbs into the other half of the cake pan.
4. Press firmly with the back of a spoon. Set this aside.

For the Cheesecake batter
1. In a large bowl, whisk together the Cream Cheese and Sugar until well combined, and fluffy.
2. Add vanilla extract and the seeds of 1 vanilla bean/pod. Whisk well.
3. Scrape the sides of the bowl to make sure all the ingredients are combined. Fold in the heavy whipping cream. Pour the batter on top of the cookie crust.
4. Place tablespoons of the Blueberry Sauce on the batter and swirl with a knife to create a pattern.
5. Bake at 190C until the edge of the cake is the set but the centre should still be slightly wobbly, to ensure the cheesecake isn't overbaked and won't crack.

Eat with family and friends and decorate with Greek yogurt and fresh blueberries. Enjoy!

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