Blueberry Swirl Cheesecake
This blueberry cheesecake recipe incorporates a blueberry syrup to give a swirly effect to the cheesecake. Oh, and it's delicious too!
  Serves:  12       Print   FavoriteLoading Add to My Favourites
Ingredients
For the base
  • 180 g (6 oz) Digestive biscuits, ginger biscuits, Graham crackers, ...
  • 75 g (2½ oz) melted butter
For the blueberry syrup
  • 150 g (5 oz) blueberries
  • 2 tbsp cornflour (cornstarch)
  • 1 tbsp sugar
For the cheesecake
  • 400 g (14 oz) cream cheese
  • 400 g (14 oz) sweetened condensed milk
  • Juice of 1 lemon
To decorate
  • 150 g (5 oz) blueberries
Instructions
Prepare the base
  1. Place the biscuits in a polythene bag and crush them to bits with something heavy.
  2. Place the crushed biscuits in a bowl and mix well with the melted butter.
  3. Grease a 20 cm (8”) loose-bottomed or springform cake tin (or a flan dish) with butter. Pour the base mixture into the tin and press it flat and even. Place in the 'fridge for 30 minutes to set.
Prepare the blueberry syrup
  1. Place the blueberries in a pan with the sugar and 125 ml (4 fl oz) water. Bring to the boil and simmer gently for 10 minutes.
  2. Mix the cornflour with 1 tbsp of water and add to the syrup while stirring. Mix well and simmer for a further 1 minute.
  3. Strain the mixture through a sieve over a bowl and use the back of a spoon to press the syrup through the sieve. Leave to cool.
Prepare the cheesecake
  1. Place the cream cheese and condensed milk in a bowl. Beat well.
  2. Drizzle in the lemon juice while continuing to beat the mixture. It will start to thicken up.
  3. Pour the half the mixture over the biscuit base and smooth it out. Pour on the syrup and spread around. Pour on the remaining cheesecake mix.
  4. Using a fork or rubber spatula make the blueberry syrup swirls in the cheesecake.
  5. Smooth out the top and decorate with blueberries.
  6. Place in the 'fridge for 5-6 hours to set before removing from the tin.
Titli's Tips
Be careful not to "swirl" too much so that the blueberry syrup is completely mixed into the cheesecake. And remember to swirl from bottom to top too.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 332 16%
Calories from Fat 160
Total Fat 17.8g 27%
Saturated Fat 11.2g 55%
Unsaturated Fat 1.7g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 35.5g 11%
Dietary Fibre 1.0g 4%
Sugars 27.9g
Protein 6.8g 13%
Cholesterol 54.5mgs 18%
Percent Daily Values based on a 2,000 calorie diet.