After a 2week hiatus known as *tour guide sally*,*getting married* and *honeymoon*…. all of which were amazing experiences and things that I adored, it is now time to get back to reality… and this also includes updating the blog about the wonderful things that we got to taste during our experiences in Cape Town… but also some of the recipes that have been tested in the meantime.
A day after we landed back in Brussels – I hosted another Murder Mystery Dinner with Bookalokal – for 12people.
If you are anything like my friends and family and are now shouting at the screen that I am crazy for doing this almost immediately after a long haul flight… then yes, you are probably right… but a committment given needs to be upheld… and I agreed to this surprise *birthday* party concept and therefore needed to pull out all the stops!
*all the stops* included a dessert that would make them drool… and we all know that I am a huge fan of cheesecakes!
and of course, while scouring my recipe pages, I found a fantastic new cheesecake recipe in the BBC Good Food Magazine (July 2013 issue) that not only looked easy but super pretty!! (I adjusted the recipe and swapped mascarpone in for the sour cream….)
Result? I got a few rave reviews…. and one person even asked whether I had REALLY made it myself! *pats self on the back* and a definite *re-make* kind of recipe!
Blueberry Swirl Cheesecake
300g digestive biscuits
140g butter, melted
1 teaspoon cornflour
900g cream cheese
4 Tablespoons flour
2 teaspoons vanilla extract
3 large eggs
- Place biscuits into a food processor and whiz until crumbs
- Add butter and mix well
- Push firmly down into a greased springform tin (using a spoon to even it out)
- Bake for 10min at 200c and then leave to cool
- Into a pot, add 25g of sugar to the blueberries, along with the cornflour that has been mixed with a little bit of water to make a paste
- Bring to the boil and then simmer for a few minutes until it starts to get saucy
- Leave to cool
- Mix cream cheese and sugar together
- Add flour, vanilla, eggs and mascarpone and beat together until well combined
- Pour part of the cheesecake mix into the tin on top of the biscuit layer, then drizzle some of the berry sauce on that
- pour the rest of the cheesecake mix on top of this and use the other part of berry sauce to drizzle and swirl over the top
- Bake for 10min at 200c, then reduce heat to 100C and bake for a further 30min
- switch oven off and leave the cheesecake inside to cool
- Refridgerate for at least 3hr or better yet, overnight (like I did!)