BLUEBERYY RIPPLE CHEESECAKE RECIPE VERY EASY TO MAKE | Easy Beautiful Desserts
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BLUEBERYY RIPPLE CHEESECAKE RECIPE VERY EASY TO MAKE

Written By sonali on Saturday 11 January 2014 | Saturday, January 11, 2014

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
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