Blueberry swirl cheesecake makes the perfect dessert. It’s an easy cheesecake with a biscuit crust, a curd cheese filling, and a beautifully swirled top made from blueberry purée. Although this cheesecake is typically a summer dessert, frozen blueberries let you enjoy a taste of summer in any season. It’s also perfect for a special occasion!
Ingredients for the crust:
- 2 packs of cocoa Petit Beurre biscuits
Ingredients for the cheesecake:
- 750 g full-fat or semi-skimmed 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 smooth and combined.
Ingredients for the blueberry sauce:
- 220 g blueberries, fresh or frozen
- 70 g sugar
- 1 tso potato starch
Combine the blueberries and sugar in a small saucepan. Stir, then bring to a gentle simmer over medium heat and cook for about 5 minutes. Mix 1 tsp potato starch with 1 tbsp cold water, add to the saucepan, and stir until the sauce thickens slightly. Set aside to cool completely before using.
Line a 33 × 23 cm baking pan with baking paper. Arrange the cocoa biscuits over the base of the pan, placing them side by side. Pour the cheesecake batter over the prepared biscuit crust. Spoon dollops of the blueberry sauce over the cheesecake and gently swirl through with a skewer.
Bake at 160°C for 45–50 minutes, or until set in the centre. Extend the baking time slightly if necessary. Remove from the oven and leave to cool at room temperature.
Serve each slice of blueberry swirl cheesecake with whipped cream and fresh fruit on top.
Enjoy!
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