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Marbled Blueberry Cheesecake




Source of Recipe


Elaine


List of Ingredients




Marbled Blueberry Cheesecake
Preparation:40 minutes

Serves:8

Crust:
(1-3/4 cups) graham cracker crumbs
(6 tbsp) butter, melted
Cheese Filling:
2 tbsp unflavoured gelatine
1/4 cup water
12 oz package cream cheese
1/2 cup sugar
1-1/3 cups Sealwhipping cream, whipped
(10.5 oz) package frozen blueberries, defrosted (set some aside for garnish)
2 tbsp sugar
1/3 cup whipping cream, whipped, to decorate




Recipe



Preparation


Crust:

1.
In a bowl, stir together graham cracker crumbs and butter.

2.
Firmly press on bottom and sides of a 20 cm ( 8" ) cake pan.

3.
Refrigerate 20 minutes.

Cheese Filling:

1.
Sprinkle gelatine over cold water and let stand 1 minute.

2.
Dissolve gelatine in microwave oven for a few seconds, or in top of double boiler, stirring.

3.
With an electric mixer, beat cream cheese until creamy.

4.
Add (1/2 cup) sugar, and beat until smooth.

5.
Fold in whipped cream.

6.
In a food processor, purée blueberries with 2 tbsp sugar, then add half the gelatine mixture.

7.
Stir remaining gelatine into cheese filling.

8.
Pour both mixtures on top of crust without stirring.

9.
Zigzag a knife through mixtures (not crust) to create marble effect on top.

10.
Refrigerate cheesecake 4 hours or until firm.


Suggestion:
Pipe whipped cream around cheesecake to decorate.