Blueberry Marbled Cheesecake
Blueberry Marbled Cheesecake
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Blueberry Marbled Cheesecake

Preparation
30 MIN
Cooking
1 H 25 MIN
Servings
10
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Ingredients

CRUST

FILLING

Preparation

  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).

CRUST

  1. In a bowl, combine all the ingredients. Gently press in the bottom of a 20-cm (8-inch) springform pan. Bake for about 10 minutes. Let cool.
  2. Wrap the base and sides of the pan with the aluminum foil, letting it exceed upwards.

FILLING

  1. 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.
  2. Spread half the cheese mixture over the crust.
  3. 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.
  4. Run a knife through the batter to create a marbled effect.
  5. Place the cake in a large baking dish. Pour boiling water halfway up the sides of the pan.
  6. Bake for 1 hour 15 minutes. Add water as needed during baking to maintain the water level.
  7. 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.
  8. Serve with blueberry coulis.

Note

This technique of cooking in a water bath makes a supremely creamy cheesecake.

Comment

  1. Made this cheesecake for my sister's birthday. I followed the instructions explicitly. I was disappointed with the results. Although the flavour was lovely and it was creamy, the crust had become soggy after baking and the top was very dark brown with deep cracks. I look forward to receiving a response as to what may have happened.

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