american blueberry ripple cheesecake
SERVES 8
PREP TIME 20 mins, COOK TIME 40 mins, plus cooling
Ingredients:
3 1⁄2 tbsp unsalted butter, plus extra for greasing
4 1⁄2oz (125g) graham crackers
5 1⁄2oz (150g) blueberries
3⁄4 cup sugar, plus 3 tbsp
1 3⁄4 cup cream cheese
1 cup mascarpone
2 large eggs, plus 1 large egg yolk
1⁄2 tsp vanilla extract
2 tbsp all-purpose flour, sifted
For the compote:
3 1⁄2oz (100g) blueberries
1 tbsp sugar
squeeze of lemon
Method:
1 Preheat the oven to 350ºF (180ºC). Grease the base and sides of a 8in (20cm) round deep springform cake pan. Put the crackers into a plastic food bag and crush with a rolling pin until they turn into fine crumbs.
2 Melt the butter in a saucepan set over low heat; it should not begin to turn brown. Add the crumbs to the pan and stir until they are coated in butter. Remove from the heat. Press the crumbs into the base of the pan, pushing them down with the back of a spoon.
3 Put the blueberries and 3 tbsp sugar in a food processor, and process until smooth. Push the mixture through a nylon sieve (metal will taint it) into a small saucepan. Bring to a boil, then simmer for 3–5 minutes, or until thickened and jammy. Set aside.
4 Place the remaining sugar and the next 5 ingredients for the cheese mix in the processor. Process the cream cheese mixture until smooth and very well combined. Pour the mixture onto the cracker base and smooth the top with a palette knife. Drizzle over the berry jam and make swirls by drawing a metal skewer through the mix.
5 Boil a few cups of water. Wrap the sides of the cake pan with tin foil and place in a deep roasting pan. Pour hot water into the pan, to come halfway up the cake pan; this prevents the mixture from cracking.
6 Bake for 40 minutes until set but still a bit wobbly. Turn off the oven and wedge open the door. After 1 hour, remove the cake from the oven and place on a wire rack. Remove the sides of the pan. Slide 1 or 2 spatulas between the cracker base and the base of the pan. Transfer the cheesecake to a serving plate or cake stand, and leave to cool completely.
7 Meanwhile, put all the ingredients for the compote in a small pan. Heat gently, stirring occasionally, until all the sugar dissolves. Transfer the compote to a small pitcher to serve.
COOK’S TIP
The compote can be made 3 days in advance and chilled until needed.
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