Blueberry Swirl Cheesecake Slice

Makes 14 bars

Turn your cheesecake into a tray bake with this simple but delicious recipe!

I never met a cheesecake I didn’t like, and this one is no exception. There’s something so crowd pleasing and crowd filling about a tray bake, especially when it’s cheesecake! Of course, if you want to make this in a large springform tin, there will be no judgement here!

This recipe has been updated with a Thermomix conversion and rather than using blueberries as they are, I’ve reduced them into an almost sauce that you can swirl through for a show stopping ripple effect. You’ll note that I reduce my berries on the stove, even in the Thermomix recipe, and that’s because there’s something strangely satisfying about watching those berries bubble into a deliciously thick, syrupy sauce that’s just made for swirling! Plus, after mixing the base and the filling in the Thermomix, I didn’t want to wash the bowl any more than was necessary!

Are you a fan of cheesecake too?

Ingredients

300g Granita biscuits

120g unsalted butter

275g caster sugar

200g blueberries

1 teaspoon cornflour

550g cream cheese, at room temperature

4 tablespoons plain flour

3 eggs, at room temperature

300g sour cream, at room temperature

2 teaspoons vanilla essence

How to – Traditional

Preheat oven to 200 C /180 C fan forced. Grease and line a 20cm x 30cm slice pan, ensuring paper extends at least 5cm over the sides to make “handles.”
Melt the butter.
Process biscuits in a food processor until crushed. Add melted butter and pulse until combined.Press the biscuit mixture firmly into the base of the tin using a spoon. Place in the fridge for at least 10 minutes to chill.
Meanwhile, make the blueberry compote. Place 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tablespoon cold water and add the mixture to the pan. Stir on a low heat until the sugar dissolves. Increase the heat and let the mixture bubble for 1-2 minutes until the sauce thickens. Set aside to cool.
To make the base, using an electric mixer, beat the cream cheese until smooth. Add the rest of the sugar and beat again.
Add the eggs, flour, vanilla and sour cream and mix until smooth and well combined.
Pour half the cream cheese mixture over the biscuit base and spoon half the blueberry sauce on top in small blobs.
Top with the remaining cream cheese mixture and smooth the top with a spatula. Drizzle the remaining blueberry mixture over the top and using the end of a knife, gently swirl the mixture to create a ripple effect.
Bake for 10 minutes and then lower the temperature t0 110C/90C fan-forced and bake for another 30 minutes. The cheesecake is ready when it looks set in the centre with a slight wobble.
Allow the cheesecake to cool in the oven with the door closed for 1 hour.
Then, leave the cheesecake to cool with the oven door slightly ajar for at least another hour.
When the cheesecake is completely cool, put it in the fridge to chill for at least 3 hours, but overnight is even better!

How to – Thermomix

Preheat oven to 200 C /180 C fan forced. Grease and line a 20cm x 30cm slice pan, ensuring paper extends at least 5cm over the sides to make “handles.”
Melt butter for 2 minutes at 60C on speed 2. Check butter is completely melted. Add biscuits to TM bowl and crush for 5 seconds on speed 9. The mixture should have the texture of damp sand. If necessary, blitz for another 5 seconds.
Tip the mixture into the prepared tin. Press the biscuit butter mixture firmly into the base of the tin using a spoon. Place in the fridge for at least 10 minutes to chill.
Meanwhile, make the blueberry compote. Place 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tablespoon cold water and add the mixture to the pan. Stir on a low heat until the sugar dissolves. Increase the heat and let the mixture bubble for 1-2 minutes until the sauce thickens. Set aside to cool.
Wash and dry bowl. To make the filling, add cream cheese, remaining sugar, flour, eggs, sour cream and vanilla and mix for 30 seconds on speed 4. Scrape down lid and sides of bowl. If necessary, mix again for another 5-10 seconds.
Pour half the cream cheese mixture over the biscuit base and spoon half the blueberry sauce on top in small blobs.
Top with the remaining cream cheese mixture and smooth the top with a spatula. Drizzle the remaining blueberry mixture over the top and using the end of a knife, gently swirl the mixture to create a ripple effect.
Bake for 10 minutes and then lower the temperature t0 110C/90C fan-forced and bake for another 30 minutes. The cheesecake is ready when it looks set in the centre with a slight wobble.
Allow the cheesecake to cool in the oven with the door closed for 1 hour.
Then, leave the cheesecake to cool with the oven door slightly ajar for at least another hour.
When the cheesecake is completely cool, put it in the fridge to chill for at least 3 hours, but overnight is even better!