Blueberry Lemon Swirl Cheesecake

Blueberry Lemon Swirl Cheesecake
30 Mins
Prep time
10 Mins
Cooking time
Serves 12-16

What you need

  • 1½ cups (approx. 200g) ginger biscuit crumbs
  • 100g butter, melted 
  • 750g PHILADELPHIA Block Cream Cheese, softened 
  • 1 cup caster sugar 
  • 1 tablespoon gelatine dissolved in 1/4 cup boiling water 
  • 1½ cups cream, softly whipped 
  • 1 cup lemon butter 
  • 2 x 125g punnets blueberries

How to make it

  1. COMBINE the biscuit crumbs and butter then press into the base of a greased and base lined 24cm springform pan. Chill until firm. 
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Add the gelatine and half of the lemon butter and mix until smooth then fold through the whipped cream.
  3. SCATTER the one punnet of berries over the biscuit base. Pour over the cheesecake mixture. Spoon the remaining lemon butter on top then swirl through with a knife to make a marble pattern. Scatter remaining berries on top, pressing down lightly. Chill for 3-4 hours or until set.