Blueberry Swirl Cheesecake

I like Cheesecake, the baked and the non-baked, the creamy, cheesy, firm, mousse-like, with or without fruits, the sinfully rich and calories laden, irresistible...there, I like Cheesecake! I'm being totally honest about this, honest confession!

They are the perfect dessert for potluck, BBQ parties, children parties or just a weekend get-together with some friends for tea/coffee. I made these for some friends who dropped in for a quiet New Year count-down without the partying, fireworks...guess we are getting too old for the countdown parties! We went out for a simple 6-dishes chinese dinner and came back for some cheesecake and coffee.

I hope you'll like, I think it's just sweet enough with blueberry pie filling swirl giving the added sweetness needed.

Base crust
150g McVitie’s Plain Digestive Biscuit

70g Unsalted butter, melted

Cheese fillings

2 tbsp Unflavoured Gelatine Powder

3 tbsp Boiling water

250g Philadelphia Cream Cheese, softened

70g caster sugar

2 tbsp lemon juice

1 tsp of lemon zest (optional)

200 ml whipping cream, whipped

100ml low-fat milk or plain yoghurt

150g blueberry pie filling

1.      Process the biscuits till fine with food processor or place the biscuits in a medium-size plastic bag and crush with a rolling pin till fine crumbs. Add melted butter and mix well.

2.      Line the base of a 21cm square pan which has a removable bottom with baking paper or you can use aluminium foil with enough length to go over the 2 sides for ease of removal when you are ready to serve (if you do not have a loose bottom pan)

3.      Lightly grease the sides with butter.

4.      Press the biscuit mixture to the bottom evenly and chill in the fridge till needed.

5.       Soften gelatine powder with boiling water in a small bowl. Keep warm by placing the small bowl in a larger bowl with very hot water, till gelatine melts.

6.      Beat softened cream cheese with caster sugar till smooth. Beat in gelatine mixture and lemon juice.

7.      In a separate chilled mixing bowl, beat whipping cream till soft peaks form. Fold whipping cream gently into the cream cheese mixture.

8.      Gently add milk 2 tbsp by 2 tbsp till combined or plain yoghurt.

9.      Pour cream cheese mixture onto the chilled biscuit base. Drop small teaspoon of blueberry pie filling over the cream cheese filling.

10.  With a chopstick or a clean stick, swirl to make some nice marbling design.

11.  Cover and chill for 6 hours or overnight for it to set.

Cut into small pieces, I got 16 and serve.

Hubby enjoyed it with a cup of coffee, as with a couple of others… yes, at midnight and he was snoring away at 1am when all guests left. (Chuckling)… coffee or espresso has never been able to keep hubby awake when it comes to sleeping time. Hahaha!