Blueberry Stack Cheesecake

By Trish Rapley - 13th Janurary 2025

Serves 10-12 people

Indulge in our delightful Blueberry Stack Cheesecake, luscious layers of creamy white and vibrant purple with fresh blueberries both whole and crushed to perfection leaving you feeling refreshed!

This visually stunning dessert not only captivates the eye but alsoizes the taste buds with its rich blueberry flavor perfect for any occasion, it’s a treat that promises to impress your guests and satisfy your sweet cravings.

Experience a slice of bliss with every bite!

For the Crust:

350g Scotch finger biscuits

150g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

⅔ cup sugar

300ml thickened cream

½ cup sour cream

1 teaspoon vanilla extract

2 tablespoons blueberry flavouring

1 lemon - for zest

For Sauce:

2 punnets blueberries

3 tablespoons sugar replacement

¼ teaspoon lemon juice (fresh or stored brought)

For Decoration:

½ punnet blueberries

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream, I place

my mixing bowl in the freezer. It helps whip it up nicely but firm too! Once it is beaten I again place it back into the freezer until I am ready to fold it into my mixture.

With this one, the blueberry flavouring brings a real bite to the fresh blueberry sauce but also a beautiful deep purple colour.

My flavourings and food colourings are brought at "Spotlight".

With the puree/sauce, you can make this hour or even days before. This method also increases the thickness of the puree/sauce but also prevents it from being too warm when you add it to the cheesecake filling.

Method:

Prepare the Crust:

Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Place the shortbread biscuits in a food processor until finely crushed.
Either in the microwave or on a stovetop melt the butter.
Pour the crushed biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the fridge to set.

Prepare the Blueberry Sauce:

Puree the blueberries in a food processor and press them through a fine-mesh sieve to remove their seeds and skin.
Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
Adjust the sweetness to the desired amount by adding additional sugar replacement.
Set aside and allow to cool completely.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master whip the cream cheese until smooth and creamy.
Add granulated sugar and beat until well combined.
Add the sour cream, lemon zest, lemon juice, and beat until well combined.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Split the cheesecake filling into two bowls - in one bowl add ½ blueberry puree and the blueberry flavouring combine well but don't over-mix.
Combine the fresh thickened cream mixture with the cream cheese filling into both bowls equally by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Remove the crust from the fridge.
Pour the blueberry-flavoured cheesecake filling into the baking tin and tap on the bench to help level it out.
Pour the remaining plain cheesecake filling on top of the blueberry filling and tap on the bench to help level it out.
Top with the remaining blueberry puree and fresh blueberries.
Place in the fridge either for 6-8 hours or overnight to set.