Marblueberried Cheesecake Bars
These blue-tiful blueberry swirl cheesecake bars are a must try for you cheesecake lovers.
Preheat the oven to 200C/180Cfan/Gas 6. Line a 20 x 30cm rectangular baking tin with non stick parchment paper.
Place the ginger biscuits in a food processor and blitz until you have fine crumbs. Add the butter and blitz again until combined. Spread into the base of the tin and press down firmly with the back of spoon to cover the whole of the base of the tin. Bake for 10 minutes.
Place 50g of the sugar and the blueberries in a saucepan and heat gently until the blueberries collapse and form a thick syrupy sauce, will take about 5 minutes. Set aside to cool.
Place the cream cheese in a large bowl with the remaining sugar and whisk together with an electric hand whisk until smooth. Stir in the flour, vanilla, eggs and soured cream and mix well.
Spoon half the cheesecake mixture over the biscuit base then spoon over a third of the blueberry mixture in small rounds. Spoon the remaining cream cheese mixture on top and then another third of the blueberry mixture in rounds on top. Use a skewer to swirl the cheesecake mixture and blueberry mixture together to create ripples and swirls.
Place the tin in the oven and bake for 10 minutes then reduce the temperature to 110C/90CFan/gas ΒΌ and bake for 30 minutes. Turn off the heat and leave to cool completely in the oven then transfer to the fridge and chill.
Cut into squares and serve with the remaining blueberry sauce and extra blueberries.
Prep time: 20 min
Cook time: 40 min
Ingredients
- 300 g ginger biscuits
- 120 g butter, melted
- 250 g caster sugar
- 150 g BerryWorld blueberries plus extra for serving
- 600 g cream cheese
- 2 tbsp plain flour
- 1 tsp vanilla paste
- 3 large eggs
- 200 ml soured cream
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