Ingredients for making this beautiful dessert
50grams of unsalted butter (extra for greasing the tin)
125grams of digestive biscuits
150grams of fresh blueberries
150g rams of caster sugar
400grams of cream cheese
250grams of mascarpone
2 large eggs and one large egg yolk
½ teaspoon of vanilla extract
2 tbsp of plain flour
ASSEMBLING THE INGREDIENTS FOR MAKING BLUEBERRY RIPPLE CHEESECAKE
crush the digestive biscuits into fine crumbs .melt the butter into a saucepan (but make sure it doesn't turn brown) at a low heat .Now stir in the biscuits and butter and remove from heat
Now press the crumbs into base of a tin with the back of a spoon put the blueberries and 3 tbsp of sugar into processor and whisk until smooth .sieve mixture of blueberries into a small pan .boil then simmer for 3-5mins (or until thickened and jammy) place remaining sugar, eggs cream cheese, vanilla, flour, mascarphone into a food processor and whisk until smooth .pour the cream cheese mixture onto of biscuit base and smooth out with the help of a spoon.After this drizzle the berry jam onto it and spread it out (you could make into a nice swirly design)
Now wrap the SIDES of the tin with foil place tin into a roasting tray and pour in boiling hot water halfway up the cake tin
bake for about 40mins at 180DEGREES CELCIUS
when the cake is a little wobbly turn the oven off and wedge the door open
leave the tin in the oven for about an hour to cool then place cake on a wire rack
remove cake from tin (careful here it may be tricky- best to use a tin that you can remove the sides from.Your a blueberry ripple cheesecake is ready.ENJOY
50grams of unsalted butter (extra for greasing the tin)
125grams of digestive biscuits
150grams of fresh blueberries
150g rams of caster sugar
400grams of cream cheese
250grams of mascarpone
2 large eggs and one large egg yolk
½ teaspoon of vanilla extract
2 tbsp of plain flour
ASSEMBLING THE INGREDIENTS FOR MAKING BLUEBERRY RIPPLE CHEESECAKE
crush the digestive biscuits into fine crumbs .melt the butter into a saucepan (but make sure it doesn't turn brown) at a low heat .Now stir in the biscuits and butter and remove from heat
Now press the crumbs into base of a tin with the back of a spoon put the blueberries and 3 tbsp of sugar into processor and whisk until smooth .sieve mixture of blueberries into a small pan .boil then simmer for 3-5mins (or until thickened and jammy) place remaining sugar, eggs cream cheese, vanilla, flour, mascarphone into a food processor and whisk until smooth .pour the cream cheese mixture onto of biscuit base and smooth out with the help of a spoon.After this drizzle the berry jam onto it and spread it out (you could make into a nice swirly design)
Now wrap the SIDES of the tin with foil place tin into a roasting tray and pour in boiling hot water halfway up the cake tin
bake for about 40mins at 180DEGREES CELCIUS
when the cake is a little wobbly turn the oven off and wedge the door open
leave the tin in the oven for about an hour to cool then place cake on a wire rack
remove cake from tin (careful here it may be tricky- best to use a tin that you can remove the sides from.Your a blueberry ripple cheesecake is ready.ENJOY
