Recently I was lucky enough to be gifted a big ‘ol bag of blueberries. If you know how expensive blueberries are you can imagine my delight at the possibilities. Breakfast parfaits, flapjacks or just tossing them back like peanuts. But I happened upon the prettiest picture of a blueberry swirl cheesecake on Pinterest and quite inspired decided that that would be the one. And dessert is the way my blueberries went.

The recipe I used is adapted from a Gooseberry Cheesecake I shared last year. You have to make a coulis with the blueberries to add to the cheesecake mix. And the remainder is served dolloped onto the slice for a beautiful presentation. When these delectable globules are in season this a a truly decadent way to enjoy them.

Blueberry Swirl Cheesecake

Ingredients
100g butter
200g ginger biscuits, crushed
250g blueberries
2tbsp sugar or xylitol if you want to keep it sugar free
1 tbsp powdered gelatine (or 3 sheets if using)
1 230g tub cream cheese
1 230g tub mascarpone
50ml cream

Method
Melt butter in a pan and add biscuit crumbs. Mix well until combined.
Spoon mix into base of a nonstick 18-20cm round, loose-bottom sandwich cake tin, lightly greased and base lined with greaseproof paper. Press down.
Put in fridge for it to firm up and cool.
Add blueberries to a pan along with 2 tbsp sugar, and heat gently. Cook until softened, making sure plenty of them are still whole. Taste and sweeten some more, if needed. Put to one side and leave to cool.
Sprinkle gelatin over 1/3 cup of very hot water. Don’t drop it in all together or the granules in the middle won’t dissolve. Stir until dissolved. Leave aside.
Add cream cheese and mascarpone to a large bowl and beat with electric mixer.
Heat cream in a small pan. Don’t boil. Remove from heat as bubbles start to form along the sides.
Add dissolved gelatin to the warm cream. Stir then pour mixture in with cheese and mix.
Pour onto biscuit base and smooth top.
Add half the blueberry coulis to the cheesecake mix by dropping spoonfuls in different places. Take a thin knife or skewer and swirl it through the mixture until you have the amount of swirls that makes you happy.
Sit in fridge for a couple of hours, or overnight, for it to set and firm up. Mine took about 3 hours to set in the fridge.
Run a thin knife along the edge to loosen the sides. Remove from tin.
Slice and serve with a spoonful of coulis over the top. Delicious!

Here’s a close up of that swirl

And that oh so yummy coulis….. ?