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Slow Cooker Blueberry Swirl Cheesecake

With its bright purple hue and bursting with flavour, this is a fabulous twist on the classic cheesecake. This slow cooker blueberry swirl cheesecake is cool and refreshing, indulge after a heavy dinner – or a light one!

Slow Cooker Blueberry Cheesecake 5

Ingredients


 

For the base
300g digestive biscuits
140g butter, melted

For the filling
275g caster sugar
100g blueberries
1 tsp cornflour
900g cream cheese
4 tbsp plain flour
2 tsp vanilla extract
3 large eggs
200ml soured cream

NB. For this recipe you will need a heat resistant dish or bowl that fits easily into your slow cooker.

Method


 

  1. Using a food processor, blitz the digestive biscuits so that they are reduced to a fine crumb. Add the melted butter and blend until the mixture is combined
  2. Spoon the mixture into a heat resistant dish (able to easily fit into your slow cooker) and using the back of a spoon or spatula, firmly press the mixture into the base and sides of the dish
  3. Add most of the blueberries (put a few aside for decoration), 25g of the caster sugar, the cornflour and 1 tbsp of cold water into a small pan. On a gentle heat, stir until the sugar has dissolved
  4. Once dissolved, increase the heat and allow the mixture to bubble for a few minutes until a sauce has formed. When ready, leave to one side to cool slightly
  5. Using an electric whisk and a large bowl, whisk together the cream cheese and remaining sugar. Add the flour, vanilla extract, eggs and soured cream and continue to whisk until the mixture is completely combined and smooth
  6. Set aside around a 1/5 of the cheesecake mixture and add the blueberry sauce to the remaining mix. Stir the sauce through so that the mixture takes on a purple hue
  7. Spoon the berry-cheesecake mixture onto the biscuit base, smooth down and top with the remaining plain cheesecake mixture using a spatula
  8. Pour around 200ml of water into the bowl of the slow cooker and carefully lower the dish with the cheesecake inside. Cover the slow cooker with the lid and cook on high for 2-3 hours. When the cheesecake is ready, the edges should have set and should no longer look shiny
  9. Allow the cheesecake to cool down in the slow cooker for an hour, before removing and placing in the fridge to chill for 2 more hours
  10. Top with the remaining fresh blueberries before serving

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