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Blueberry Swirl Cheesecake

serves 2-4 | chill for 2 hours
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Calories
: 
727 kcal
Protein
: 
8.1g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Barley
  • Cereals containing gluten
  • Oats
  • Soya
  • May contain traces of allergens
Serving amount

125 grams

Biscuit Crumb

(Contains: Cereals containing gluten, Wheat May be present: Barley, Cereals containing gluten, Oats, Soya)

37.5 grams

Sugar

5 grams

Cornflour

110 grams

Creme Fraiche

(Contains: Milk)

100 grams

Cream Cheese

(Contains: Milk)

100 grams

Blueberry Jam

Not included in your delivery

2 tsp

Sugar

Energy (kJ)3041 kJ
Energy (kcal)727 kcal
Fat32.2 g
of which saturates19 g
Carbohydrate100.6 g
of which sugars50.6 g
Dietary Fiber0.8 g
Protein8.1 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Oven dish
•Baking Paper

Cooking steps

1
  • Preheat your oven to 150°C/130°C fan/gas mark 2.
  • Bash the biscuit crumbs with a pot or rolling pin to make a finer crumb.
  • Place a pot over medium heat with 2 tbsp butter. 
  • Once melted remove the pot from the heat and stir through the biscuit crumb.
  • Press the crumbs in the bottom of a lined oven dish (approx 15x20cm) to form a smooth base. Chill in the fridge while you make the cheesecake filling.
2
  • In a bowl, combine half the sugar and cream cheese.
  • Slowly add 1 egg and 5g cornflour. Mix well to avoid any lumps. Stir through the creme fraiche.
  • Take 2 tbsp of this filling and mix with the blueberry jam in a spearate bowl. 
  • Pour the remaining filling over the chilled biscuit base and pop onto a baking tray. 
  • Put little dollops of the blueberry mix onto the oven dish resembling polka dots, ensure to leave gaps between them. Then use a knife to gently make swirls.
  • Add water to the base of the baking tray so it surrounds the oven dish (it should cover 1cm of the outside of the dish).
  • Bake the on the middle shelf of the oven until just firm when shaken, 40-45 mins.
3

Remove the blueberry swirl cheesecake from the oven and set aside to cool for 15 mins. 
Transfer the cooled cheesecake to the fridge and chill for 2 hrs.
Once set, remove the cheesecake from the oven dish. 
Slice into even pieces and serve.

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