Blueberry Swirl Cheesecake

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A baked cheesecake with a berry swirl from donna hay classics #2 - posted in response to a request. your can use fresh or frozen berries. i imagine you could use raspberries or other berries as a substitute without any problem

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Steps

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Process berries in a food processor and press through a sieve.

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Place the puree & sugar in a saucepan over medium heat , stir until sugar is dissolved , rapidly simmer for 8 minutes or until thick.

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Set aside to cool.

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Base.

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Process the biscuits in a food processor until crushed and the almond meal & butter , process until combined.

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Grease a 22cm springform tin and line the base with non-stick baking paper.

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Press the crumb mixture over the base and refrigerate.

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Preheat over to 140 deg.

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Filling.

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To make the filling , process the cream cheese in a food processor until smooth , add the sour cream , eggs , sugar and vanilla , process until combined & smooth.

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Pour cream cheese mixture over the base.

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Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.

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Bake for 1 hour or until set.

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Refrigerate and serve cold.

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Ingredients

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fresh blueberries, sugar, shortbread cookies, almond meal, butter, cream cheese, sour cream, eggs, caster sugar, vanilla extract