IT was two of my friends birthdays on the same day, and i couldn't leave them with only one cake to share, so i made two heart shaped cakes, one is caramel mud cake and the other cherry ripe mud cake. the cupcakes are left over of the caramel mixture.
Here is a blueverry swirl cheesecake i made. Im not really a fan of cheesecakes, but this was definatley an exception!
Here is the recipe for the cheesecake:
220g (71/2 oz) fresh or frozen blueberries
1/4 cup of caster (superfine) sugar base
85g (2 1/2 oz) shortbread biscuits
1/2 cup almond meal
45g (1 1/2 oz) butter, meltedfilling
600g (20 oz) cream cheese, softened
3/4 cup sour cream
1 cup caster (superfine) sugar
1 t vannila extract
Process blueberries in a food processor and press through a sieve (you should have 1/2 Cup (4fl oz) puree). Place the puree and sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Rapidly simmer for 8 minutes or until thick. set aside to cool
To make base, process the biscuits in a food processor until crushed. Add the almond meal and the butter and process until combined. Grease a 22cm (9") springform tin and line the base with non-stick backing paper. Press the crumb mixture over the base and refridgerate.
Preheat oven to 140'C (280'F). To make filling, process the cream cheese in food processor until smooth. Add the sour cream, eggs, sugar and vanilla essence and process until combined and smooth. Pour the cream cheese mixture over the base. Drizzle the blueberry mixture over and swirl lightly with a knife. Bake for one hour or until set. refriderate and serve cold. Served 10 - 12 people.