SUPER SPEEDY SWEETS

This irresistible dessert will satisfy even the sweetest tooth

Slow-cooked Cheesecake with Blueberry Sauce Serves 10-12, Prep and Cook: 2 hours, 55 mins

½ x 250g pkt Butternut

Snap Cookie

½ cup oven-roasted almonds 50g unsalted butter, melted

2 x 250g blocks cream cheese, chopped, at room temperature

1 cup caster sugar

2 tsps finely grated lemon rind 3 eggs

250g tub sour cream

2 tblsps plain flour

BLUEBERRY SAUCE

2 cups frozen blueberries ½ cup caster sugar 2 tblsps lemon juice 1 tblsp cornflour

1 Invert base of a 20cm round springform pan (base measures 18cm). Grease and line base and side with baking paper. Cover outside of pan in two layers of plastic wrap, then foil. 2 Process cookies and almonds in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate.

3 Process cream cheese, sugar and rind in same clean food processor until smooth. Add eggs, one at a time, processing until combined. Add sour cream and flour. Process until smooth. Pour over biscuit base. 4 Place a small, heatproof bowl (4cm deep) upside down in the centre of the removable bowl of a 5- to 6-litre slow cooker. Sit the springform pan on the bowl. Pour in enough boiling water (about 5 cups), until it touches the base of the springform pan. Cover slow cooker with lid.

5 Cook on HIGH setting for about 2 hours and 30 minutes, or until set. Remove. Stand cheesecake in springform pan for 30 minutes.

6 Meanwhile, to make sauce, combine all ingredients in a medium saucepan. Stir over medium heat until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 3 minutes, or until slightly thickened.

7 Serve warm cheesecake with warm sauce.