New Idea — 14 August 2017

Try this twist

on a favourite

classic!

Photos: Benito Martin. Styling: Carolyn Fienberg. Food preparation: Sarah-Jane Hallett. Recipe development: Karen Buckley.

Slow-Cooked Cheesecake with Blueberry Sauce

Serves 10-12, Prep 25 mins, Cook 2 hours, 30 mins

½ x 250g packet Butternut

Snap biscuits

½ cup oven-roasted almonds

50g unsalted butter, melted

2 x 250g blocks cream cheese,

chopped, at room temperature

1 cup caster sugar

2 tsps finely grated lemon rind

3 eggs

250g tub sour cream

2 tblsps plain flour

BLUEBERRY SAUCE

2 cups frozen blueberries

½ cup caster sugar

2 tblsps lemon juice

1 tblsp cornflour

1 Invert base of a 20cm round

springform pan (base measuring

18cm). Grease and line base

and side with baking paper.

Cover outside of pan in two

layers of plastic wrap, then foil.

2 Process biscuits and almonds

in a food processor until finely

crushed. Add butter. Process until

combined. Press over base of

prepared pan. Refrigerate.

3 Process cream cheese, sugar

and rind in same, clean food

processor until smooth. Add eggs,

one at a time, processing until

combined. Add sour cream and

flour. Process until smooth. Pour

over biscuit base.

4 Place a small, heatproof bowl

(4cm deep) upside down in the

centre of a removable bowl of

a 5 to 6-litre slow cooker. Sit

springform pan on the bowl.

Pour in enough boiling water

(about 5 cups), until it touches

the base of the springform pan.

Cover slow cooker with lid.

5 Cook on high for about 2

hours and 30 minutes, or until

set. Remove. Stand cheesecake in

springform pan for 30 minutes.

6 Meanwhile, to make sauce,

combine all ingredients in

a medium saucepan. Stir over

a medium heat until sugar is

dissolved. Bring to boil. Gently

boil, stirring occasionally,

for about 3 minutes, or until

slightly thickened.

7 Serve warm cheesecake

with warm sauce.

TIP

Make sure

springform pan fits

in slow cooker before you

begin. When wrapping pan

in plastic wrap and foil, make

sure there are no gaps for

water to seep in. Can

also be served cold.

48

NEW FOOD

IDEAS

Be inspired!

NI ISSUE NO.NI ISSUE NO. COLOUR OKCOLOUR OK SUBS OKSUBS OK OK TO PRINTOK TO PRINT NI ISSUE NO.NI ISSUE NO. COLOUR OKCOLOUR OK SUBS OKSUBS OK OK TO PRINTOK TO PRINT

FOOD BE INSPIRED.indd 48 31/7/17 5:16 PM