Blueberry Purée Cheesecake Swirl

Use Purée Blueberry, Frozen, Boiron (1kg) to make this recipe. Blueberry purée gives cheesecake a clean swirl without whole-fruit skins breaking the surface. Reducing a small portion concentrates the colour and prevents excess liquid from loosening the cream cheese filling.

At a glance

• Yield: 10
• Preparation: 25 minutes
• Cooking: 55 minutes
• Chilling or freezing: 6 hours

Purée Blueberry, Frozen — Boiron (1kg)

£31.94

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Ingredients

• 250g blueberry purée, thawed
• 80g caster sugar, divided
• 200g digestive biscuits
• 80g unsalted butter, melted
• 600g full-fat cream cheese
• 150ml soured cream
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp cornflour

Method

1. Simmer the purée with 20g sugar for eight to ten minutes until reduced to about 160g. Cool completely.
2. Heat the oven to 160°C fan. Mix crushed biscuits with butter, press into a lined 20cm tin and chill.
3. Beat cream cheese with the remaining sugar, soured cream, vanilla and cornflour until smooth. Mix in the eggs one at a time without overbeating.
4. Pour the filling over the base. Dot with the reduced purée and drag a skewer through it once or twice to create broad swirls.
5. Bake for 50 to 55 minutes until the edge is set and the centre still trembles. Cool in the switched-off oven, then chill for at least six hours.

Why this recipe works

Reduction removes some water before the purée meets the dairy filling. That gives a stronger blueberry line and lowers the risk of a wet layer around the swirl.

Practical tips and variations

• Use room-temperature cream cheese for a smooth filling.
• Avoid overmixing after adding eggs because trapped air encourages cracks.
• Make broad, shallow swirls instead of stirring the fruit throughout.

Serving and storage

Cover and refrigerate for up to three days. Bring slices out 15 minutes before serving for the best texture.

Frequently asked questions

Can I use blueberry purée without reducing it?

You can, but the swirl will be paler and may release more liquid into the cheesecake.

Why did my cheesecake crack?

Overmixing, high heat or rapid cooling are common causes. The flavour and texture can still be excellent.

Can I freeze blueberry cheesecake?

Yes. Freeze individual slices well wrapped and thaw them overnight in the fridge.