Name: Blueberry Marbled Cheesecake
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 10 serving(s)
Ingredients: 3/4 cup (180 ml) graham cracker crumbs; 1/2 cup (125 ml) rolled oats; 2 tablespoons (30 ml) sugar; 1/3 cup (75 ml) melted butter; 18-inch (46-cm) wide aluminum foil; 3 cups (750 ml) blueberries; 1/2 cup (125 ml) maple syrup; 3-8 oz (250g) packages cream cheese, softened; 3/4 cup (180 ml) sugar; 2 teaspoons (10 ml) vanilla extract; 5 eggs; 1/2 cup (125 ml) sour cream

In a food processor, purée the blueberries and maple syrup. Set aside. In a bowl, beat the cheese, sugar and vanilla with an electric mixer. Add the eggs, one at a time, then the sour cream until the mixture is smooth.

Spread half the cheese mixture over the crust.

Pour a quarter of the blueberry sauce in a spiral. Gently pour the remaining cheese mixture. Pour another quarter of the sauce in a spiral on the cheese mixture. Set the remaining sauce aside to serve with the cake.

Run a knife through the batter to create a marbled effect.

Place the cake in a large baking dish. Pour boiling water halfway up the sides of the pan.

Bake for 1 hour 15 minutes. Add water as needed during baking to maintain the water level.

Let the cheesecake cool for 45 minutes in the bain-marie. Remove the cake from the water and aluminum foil. Let cool, then refrigerate for at least 4 hours before serving.

Serve with blueberry coulis.

Blueberry Marbled Cheesecake

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Ingredients

CRUST

FILLING

Preparation

CRUST

FILLING

Note from Ricardo

Personal Note

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RICARDO Springform Pan