Image unavailable
VN ·
· From VN
Andros Wild Blueberry Frozen Puree
Andros Frozen Wild Blueberry Purée brings rich berry flavour and deep purple colour to desserts, pastries, ice creams and smoothies.
Includes GST
Pack weight: 1 kg
Out of stock
Need larger quantities, business pricing or storage guidance? Contact support.
Give your recipes a rich berry character with Andros Frozen Wild Blueberry Purée. Its fruity flavour makes it a versatile base for cheesecake toppings, mousses, dessert sauces and pastry fillings. Blend it into smoothies and milkshakes, or use it to prepare colourful ice creams and sorbets. Pair it with lemon for a bright finish, vanilla for a classic dessert, or other berries for a fuller fruit flavour. This frozen purée offers a convenient way to incorporate wild blueberry into sweet creations.
- Selling unit
- Per piece
- Origin
- VN
- GST
- 5.00%
- Availability
- Out of stock
Image unavailable
Wild Blueberry Cheesecake Bars
Prep 25 mins
Cook 50 mins
Serves 12
Creamy baked cheesecake bars finished with a deep-purple wild blueberry swirl.
These cheesecake bars pair a crisp biscuit base with smooth vanilla filling and a generous swirl of Andros wild blueberry purée. 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 Purée, thawed
- 25 g caster sugar
Method
- Line a 20 cm square tin with baking paper and preheat the oven to 160°C.
- 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 purée with 25 g sugar for 5–7 minutes until slightly thickened, then cool.
- Pour the cheesecake filling over the base and spoon the blueberry purée across the surface.
- Swirl gently with a skewer and bake for 35–40 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.
Storage guidance
- Keep frozen at or below -18°C.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after complete thawing.
- Cook thoroughly before serving where applicable.
Delivery & support
- Delivered in cold-chain conditions where available.
- Please inspect the package promptly on delivery.
- Perishable and frozen items may have limited return eligibility.
- Contact support quickly if you receive a damaged or incorrect item.
- Selling unit
- Per piece
- Pack weight
- 1 kg
- Pack contents
- Pack
- Availability
- Out of stock
- SKU
- VG-VTM-PUREE-WILDBLUEBERRY
- Country of origin
- VN
- Barcode
- —