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Marbled Blueberry Cheesecake
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Preparation:
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40 minutes
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Serves:
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8
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Ingredients
Crust:
1.75 cups (430 ml) graham cracker crumbs
6 tbsp (90 ml) Sealtest butter, melted
Cheese Filling:
2 tbsp (30 ml) unflavoured gelatine
1/4 cup (60 ml) water
12 oz (375 g) package cream cheese
1/2 cup (125 ml) sugar
1.33 cups (325 ml) Sealtest or Ultra’cream 35% whipping
cream, whipped
300 g (10.5 oz) package Arctic Gardens frozen blueberries,
defrosted (set some aside for garnish)
2 tbsp (30 ml) sugar
1/3 cup (150 ml) Sealtest or Ultra’cream 35% whipping
cream, whipped, to decorate
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Preparation
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Crust:
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1.
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In a bowl, stir together graham cracker crumbs and butter.
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2.
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Firmly press on bottom and sides of a 20 cm ( 8" ) cake pan.
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3.
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Refrigerate 20 minutes.
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Cheese Filling:
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1.
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Sprinkle gelatine over cold water and let stand 1 minute.
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2.
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Dissolve gelatine in microwave oven for a few seconds, or in top of double boiler, stirring.
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3.
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With an electric mixer, beat cream cheese until creamy.
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4.
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Add 125 ml (1/2 cup) sugar, and beat until smooth.
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5.
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Fold in whipped cream.
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6.
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In a food processor, purée blueberries with 2 tbsp (30 ml) sugar, then add half the gelatine mixture.
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7.
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Stir remaining gelatine into cheese filling.
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8.
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Pour both mixtures on top of crust without stirring.
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9.
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Zigzag a knife through mixtures (not crust) to create marble effect on top.
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10.
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Refrigerate cheesecake 4 hours or until firm.
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Suggestion:
Pipe whipped cream around cheesecake to decorate.
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