Blueberry swirl cheesecake makes a perfect dessert. It’s an easy cheesecake to make, with a biscuit crust, curd cheese filling, and a pretty swirled top made from blueberry puree. Although this cheesecake is typically a summer dessert, thanks to the frozen blueberries you can feel summer in basically any season ;). And it’s perfect for a special occasion!
Ingredients for the crust:
- 2 packages of cocoa Petit Beurre biscuits
Ingredients for the cheesecake:
- 750 g fat or semi-fat curd cheese, ground three times
- 250 ml whipping cream
- 2 large eggs
- 1½ Tbsp custard powder
- 1¼ cups caster sugar
All ingredients should be at room temperature.
Place all the ingredients in a large mixing bowl and beat until just combined.
Ingredients for the blueberry sauce:
- 220 g blueberries, fresh or frozen
- 70 g sugar
- 1 teaspoon of potato starch
Combine the blueberries and sugar in a small saucepan. Mix together and then bring the mixture to a simmer for about 5 minutes over medium heat. Add 1 tsp of potato starch diluted in 1 Tbsp of cold water, stir until thoroughly combined and the blueberry sauce thickens slightly, then set aside to cool down completely before using.
Line a 33 x 23 cm baking pan with baking paper. Arrange the cocoa biscuits at the bottom of the baking pan, one next to the other. Pour the cheesecake batter over the prepared biscuit crust. Dollop spoonfuls of the blueberry filling into the cheesecake and gently swirl through using a skewer.
Bake at 160ºC for about 45 – 50 minutes or until set in the centre. Extend the baking time slightly if necessary. Remove the cheesecake out from the oven and cool at a room temperature.