Blueberry Swirl Cheesecake
serves 2-4 | chill for 2 hours
Tags:
Veggie
•Egg(s) not included
Allergens:
Cereals containing gluten
•Wheat
•Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
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)
96 grams
Cream Cheese
(Contains: Milk May be present: Nuts)
100 grams
Blueberry Jam
Not included in your delivery
2 tsp
Sugar
Nutrition Values
Energy (kJ)3198 kJ
Energy (kcal)764 kcal
Fat36.5 g
of which saturates21.9 g
Carbohydrate100.6 g
of which sugars50.8 g
Dietary Fiber0.8 g
Protein7.9 g
Cholesterol0 mg
Salt0.58 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.
Utensils
•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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