Blueberry Ripple Cheesecake

This cheesecake features a stunning purple marble effect created with homemade blueberry purée. The filling uses a blend of cream cheese and mascarpone for an extra silky texture.

Blueberry Ripple Cheesecake

This cheesecake features a stunning purple marble effect created with homemade blueberry purée. The filling uses a blend of cream cheese and mascarpone for an extra silky texture.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Crust: 4.5oz graham crackers 3.5 tbsp butter
• Swirl: 5.5oz blueberries 3 tbsp sugar
• Filling: 1.75 cups cream cheese 1 cup mascarpone, 3/4 cup sugar, 2 eggs + 1 yolk, vanilla, 2 tbsp flour

Equipment

• Springform pan
• Food processor
• Roasting pan (for water bath)

Method

 

Instructions

1. Press buttery cracker crumbs into the base of a pan.
2. Blitz blueberries with sugar, push through a sieve, and boil to a thick jam.
3. Process cheeses, sugar, eggs, vanilla, and flour until smooth. Pour over the crust.
4. Drizzle blueberry sauce on top and swirl with a skewer.
5. Bake in a water bath at 350 degrees F (180 degrees C) for 40 mins. Cool in the oven.

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