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Blueberry Ripple Cheesecake

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
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

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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