Blueberry Swirl Cheesecake
I have not made unbaked cheesecake for a long time. I think the last time would have been 3-4 years ago. With the continuously hot weather the past couple of weeks, it was time for this cold dessert to make a long overdue appearance.
As it happened, I had to make a cream cheese icing for a cake last week, so I had opened a 250g pack of cream cheese and about 200g was left sitting in my refrigerator. I added another packet to get 450g in total to make this cheesecake, still 50g short of a normal recipe which usually used 500g cream cheese. Bravely I soldiered on by increasing the thickened cream slightly by ¼ cup to make up the shortage of the cream cheese. It turned out beautifully so this recipe will serve me well the next time I only have 450g cream cheese to use.
Adapted from the recipe 'Raspberry Swirl Cheesecake' in Family Circle’s mini cookbook series 'Cheesecakes, Pavlovas and Trifles', published by Murdoch Books, 1994 (2001 reprinted edition).
Serves 8-10.
[Ingredients]
Crust:
250g Marie biscuits
100g butter, melted
Filling:
¼ cup hot water
2 x 10g-sachet gelatine powder (about 6½ teaspoons in total)
450g cream cheese
1/3 cup lemon juice
½ cup caster sugar
1½ cups thickened cream, whipped
250g frozen blueberries
2 tablespoons caster sugar, extra
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Line the base of a 22cm round springform cake tin with baking paper. Blend biscuits in a food processor until finely crushed. Transfer to a mixing bowl and add melted butter; mix until combined. Spoon into prepared tin, press firmly into base. Refrigerate 20 minutes, or until firm.
2. To make Filling: Place hot water in a glass measuring jug. Sprinkle gelatine over water, stir until gelatine is dissolved. If there are still lumpy bits, put the glass jug in the microwave and heat for about 30 seconds to completely dissolve the gelatine. Repeat if necessary. Cool slightly.
3. Using electric beater, beat softened cream cheese until creamy, add lemon juice and sugar, beat until smooth. Gently fold in whipped cream.
4. Place blueberries and extra sugar in food processor. Process until smooth. Fold half the gelatine mixture into the cheese mixture. Fold the remaining gelatine into the blueberry mixture.
5. Alternatively spoon both mixtures into prepared tin and swirl with a skewer. Refrigerate 4 hours or until set.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
As it happened, I had to make a cream cheese icing for a cake last week, so I had opened a 250g pack of cream cheese and about 200g was left sitting in my refrigerator. I added another packet to get 450g in total to make this cheesecake, still 50g short of a normal recipe which usually used 500g cream cheese. Bravely I soldiered on by increasing the thickened cream slightly by ¼ cup to make up the shortage of the cream cheese. It turned out beautifully so this recipe will serve me well the next time I only have 450g cream cheese to use.
Adapted from the recipe 'Raspberry Swirl Cheesecake' in Family Circle’s mini cookbook series 'Cheesecakes, Pavlovas and Trifles', published by Murdoch Books, 1994 (2001 reprinted edition).
Serves 8-10.
[Ingredients]
Crust:
250g Marie biscuits
100g butter, melted
Filling:
¼ cup hot water
2 x 10g-sachet gelatine powder (about 6½ teaspoons in total)
450g cream cheese
1/3 cup lemon juice
½ cup caster sugar
1½ cups thickened cream, whipped
250g frozen blueberries
2 tablespoons caster sugar, extra
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Line the base of a 22cm round springform cake tin with baking paper. Blend biscuits in a food processor until finely crushed. Transfer to a mixing bowl and add melted butter; mix until combined. Spoon into prepared tin, press firmly into base. Refrigerate 20 minutes, or until firm.
2. To make Filling: Place hot water in a glass measuring jug. Sprinkle gelatine over water, stir until gelatine is dissolved. If there are still lumpy bits, put the glass jug in the microwave and heat for about 30 seconds to completely dissolve the gelatine. Repeat if necessary. Cool slightly.
3. Using electric beater, beat softened cream cheese until creamy, add lemon juice and sugar, beat until smooth. Gently fold in whipped cream.
4. Place blueberries and extra sugar in food processor. Process until smooth. Fold half the gelatine mixture into the cheese mixture. Fold the remaining gelatine into the blueberry mixture.
5. Alternatively spoon both mixtures into prepared tin and swirl with a skewer. Refrigerate 4 hours or until set.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Cheesecakes, Coffee Desserts
posted by SeaDragon @ 27.2.07
17 Comments:
Hi SD,
Need to verify with you about step 3 and 4, as I've ask you before, do you do the step 3 and 4 separately or together.
Jennifer
Hi Jennifer,
Do step 3 & 4 separately. So you get a cream cheese mixture and a blueberry mixture. Then into each of these two mixtures, you add half portion of the gelatine mixture. Hope this is clear :)
Hi SD,
Any substitute for blueberry? Can't find any where i live.
delia,
The original recipe I adapted from uses raspberries, so you can use any other berries as long as the colour can contrast with the cream cheese for a good marbling effect.
This surely looks yummy SD!
Thanks SD.
HUNGRY !!!
Hi SD,
I am never successful with the biscuit base. It is always very crumbly and does not hold together. I have tried using more and less butter from the recipe but it does not work. Any idea?
LN
Hi, LittleNoodle
How much biscuit crumbs and butter did you normally use for making the base?
To make sure the base do not fall apart, make sure you thoroughly mix the biscuit crumbs and melted butter together so all crumbs are coated with butter. Then press them firmly into the tin, this is important or else they will fall apart. And always chill the base in the fridge for at least 20-30 minutes so that the butter become firm again to hold the crumbs together before you add the filling. HTH.
Hi SD,
I have tried out the Cheese Cake .. it is AWESOME !! thank you for such a great recipe and is easy to make !!
Jessie,
Glad you liked it :)
Hi SD,
The ratio of biscuit to butter is normally 2:1 as indicated in the recipe..
When pressed firmly on to the base, it just breaks. I will let you know when I succeed. Thanks
LN
vivian,
If it breaks apart while you're pressing into the tin, try using the back of a metal spoon and just smooth over the surface, once it is chilled it should sticks together. Anyway, hope it turns out well next time, good luck :)
SD,
Can use blueberry pie or strawberry filling or not? Cannot find blueberry or strawberry here.
delia,
I think you can get away with using the pie filling, but check its sweetness, then adjust the amount of sugar.
Hi SD,
Made this in advance for Father's Day. It's a bit too rich otherwise it's delicious. Will reduce the cream the next time I make it again. I use blueberry pie filling.
delia,
Glad to hear your family enjoy the cheesecake :)
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