Blueberry Swirl Cheesecake
As it happened, I had to make a cream cheese icing for a cake last week, so I had opened a 250g pack of cream cheese and about 200g was left sitting in my refrigerator. I added another packet to get 450g in total to make this cheesecake, still 50g short of a normal recipe which usually used 500g cream cheese. Bravely I soldiered on by increasing the thickened cream slightly by ¼ cup to make up the shortage of the cream cheese. It turned out beautifully so this recipe will serve me well the next time I only have 450g cream cheese to use.
Adapted from the recipe ‘Raspberry Swirl Cheesecake’ in Family Circle’s mini cookbook series ‘Cheesecakes, Pavlovas and Trifles’, published by Murdoch Books, 1994 (2001 reprinted edition).
Serves 8-10.
[Ingredients]
Crust:
250g Marie biscuits
100g butter, melted
Filling:
¼ cup hot water
2 x 10g-sachet gelatine powder (about 6½ teaspoons in total)
450g cream cheese
1/3 cup lemon juice
½ cup caster sugar
1½ cups thickened cream, whipped
250g frozen blueberries
2 tablespoons caster sugar, extra
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Line the base of a 22cm round springform cake tin with baking paper. Blend biscuits in a food processor until finely crushed. Transfer to a mixing bowl and add melted butter; mix until combined. Spoon into prepared tin, press firmly into base. Refrigerate 20 minutes, or until firm.
2. To make Filling: Place hot water in a glass measuring jug. Sprinkle gelatine over water, stir until gelatine is dissolved. If there are still lumpy bits, put the glass jug in the microwave and heat for about 30 seconds to completely dissolve the gelatine. Repeat if necessary. Cool slightly.
3. Using electric beater, beat softened cream cheese until creamy, add lemon juice and sugar, beat until smooth. Gently fold in whipped cream.
4. Place blueberries and extra sugar in food processor. Process until smooth. Fold half the gelatine mixture into the cheese mixture. Fold the remaining gelatine into the blueberry mixture.
5. Alternatively spoon both mixtures into prepared tin and swirl with a skewer. Refrigerate 4 hours or until set.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Original post by SeaDragon