Blueberry And Ginger Cheesecake

Blueberry And Ginger Cheesecake Recipe

Serves 8-10

Ingredients

Blueberry Swirl

How to make

To make the blueberry swirl mixture, place the blueberries, sugar and lemon juice in a medium saucepan over high heat and bring to the boil. Cook for 10-12 minutes or until thickened. Set aside and allow to cool completely.
Preheat oven to 190°C/gas mark 5. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy.
Add the golden syrup, flour, ginger and bicarbonate of soda and mix to a smooth dough. Flatten into a disc, wrap in plastic wrap and refrigerate for 10 minutes or until dough is firm.
Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick. Cut into two 20 x 30cm rectangles. Place on baking trays and bake for 8-10 minutes or until golden brown. Allow to cool completely.
Place 1 rectangle in the base of a 20 x 30 x 4cm deep baking tray lined with non-stick baking paper. Place the cream cheese in the bowl of an electric mixer and beat for3-4 minutes or until smooth. Add the lemon juice, vanilla and icing sugar and beat for a further 2 minutes or until well combined and smooth.
Whisk the cream until soft peaks form and fold it through the cream cheese mixture. Spoon over t he gingerbread base, lop with blueberry mixture and lightly swirl with a spoon to marble. Top with the remaining gingerbread rectangle and refrigerate for 3-4 hours or until the filling is set. Remove from tin and slice with a serrated knife. Dust with icing sugar and serve with the cream.