Blueberry ripple baked cheesecake
Serves 8 to 10
350g ginger biscuits 80g butter, melted 800g cream cheese, at room temperature 200g sour cream, at room temperature 180g castor sugar 4 large eggs Finely grated zest of 1 lemon 100g fresh or frozen blueberries, puréed
1. Pulse the biscuits in a food processor until fine. 2. Mix in the butter and then press the mixture over the base of a 20cm round springform cake tin (not up the sides). 3. Refrigerate the base while you make the filling. 4. Preheat the oven to 120°C. 5. In a bowl, mix the cream cheese, sour cream, sugar, eggs and lemon zest until smooth. 6. Transfer 60ml (a quarter of a cup) of the batter to a separate bowl and mix in the blueberry purée. 7. Carefully pour the plain batter on to the biscuit base, then swirl the blueberry batter over the top and use a knife or skewer to incorporate it into the cheesecake to create a ripple effect. 8. Bake for about one hour and 45 minutes, or until the cheesecake is set and the middle is still slightly wobbly. 9. Turn off the oven, open the door slightly and leave the cheesecake to gradually cool until it reaches room temperature. Then refrigerate for at least four hours before unmoulding, slicing and serving.