A creamy cheesecake with a shortbread base, topped with puréed blueberries and served cold. This recipe is great for summer entertaining when blueberries are in season.
7-1/2 oz. fresh or frozen blueberries
1/4 cup caster (superfine) sugar base
2-1/2 oz. shortbread biscuits
1/2 cup almond meal
1-1/2 oz. butter, melted
20 oz. cream cheese, softened
3/4 cup sour cream
1 cup caster (superfine) sugar
1 tsp vanilla extract
Step 1: Process the blueberries in a food processor and press through a sieve (you should have 1/2 cup or 4 fl. oz. of purée).
Step 2: Place the purée and sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Rapidly simmer for 8 minutes or until thick. Set aside to cool.
Step 3: To make the base, process the biscuits in a food processor until crushed. Add the almond meal and butter and process until combined.
Step 4: Grease a 9" springform tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate.
Step 5: Preheat oven to 280°F. To make the filling, process the cream cheese in a food processor until smooth. Add the sour cream, eggs, sugar and vanilla and process until combined and smooth.
Step 6: Pour the cream cheese mixture over the crumb base. Drizzle with the blueberry mixture and swirl lightly with a butter knife.
Step 7: Bake for 1 hour or until set. Refrigerate and serve cold.
Reprinted with permission from Donna Hay's Modern Classics Book 2 (2003 Harper Collins Canada).