Blueberry Swirl Cheesecake

Total Time: 1 hr 49 mins Preparation Time: 40 mins Cook Time: 1 hr 9 mins

Ingredients

• 220 g fresh blueberries
• 1/2 cup sugar
• 85 g shortbread cookies (cookies)
• 1/2 cup almond meal
• 45 g butter
• 600 g cream cheese
• 3/4 cup sour cream
• 2 eggs
• 1 cup caster sugar
• 1 teaspoon vanilla extract

Recipe

• 1 process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
• 2 place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
• 3 set aside to cool.
• 4 base.
• 5 process the biscuits (cookies)in a food processor until crushed and the almond meal & butter, process until combined.
• 6 grease a 22cm (9 in ) springform tin and line the base with non-stick baking paper. press the crumb mixture over the base and refrigerate.
• 7 preheat over to 140 deg (280 f).
• 8 filling.
• 9 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.
• 10 pour cream cheese mixture over the base.
• 11 drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.
• 12 bake for 1 hour or until set.
• 13 refrigerate and serve cold.