From our kitchen ยท Recipe
Wild Blueberry Cheesecake Bars
Creamy baked cheesecake bars finished with a deep-purple wild blueberry swirl.
- Prep
- 25 mins
- Cook
- 50 mins
- Serves
- 12
These cheesecake bars pair a crisp biscuit base with smooth vanilla filling and a generous swirl of Andros wild blueberry purรฉe. They bake in one tin, chill cleanly, and cut into neat portions for dessert counters, afternoon tea, or make-ahead entertaining.
Ingredients
- 220 g digestive biscuits, finely crushed
- 90 g unsalted butter, melted
- 500 g cream cheese, at room temperature
- 120 g caster sugar
- 2 large eggs
- 120 ml sour cream
- 1 tsp vanilla extract
- 1 tbsp cornflour
- 250 g Andros Wild Blueberry Frozen Purรฉe, thawed
- 25 g caster sugar
Method
- Line a 20 cm square tin with baking paper and preheat the oven to 160ยฐC.
- Mix the biscuit crumbs with melted butter, press firmly into the tin, and bake for 10 minutes.
- Beat the cream cheese and 120 g sugar on low speed until smooth.
- Mix in the eggs one at a time, followed by the sour cream, vanilla, and cornflour.
- Simmer the blueberry purรฉe with 25 g sugar for 5โ7 minutes until slightly thickened, then cool.
- Pour the cheesecake filling over the base and spoon the blueberry purรฉe across the surface.
- Swirl gently with a skewer and bake for 35โ40 minutes, until the edges are set and the centre still has a slight wobble.
- Cool completely, refrigerate for at least 4 hours, then cut into bars with a warm, dry knife.
