Wave Blueberry Cheesecake is a delectable dessert that combines the rich and creamy texture of classic cheesecake with the natural sweetness of blueberries. This delightful treat offers a burst of flavors and textures that will leave your taste buds satisfied and craving for more.

The history of Wave Blueberry Cheesecake is not specific to a particular event or individual, but it follows the evolution of the traditional cheesecake, which can be traced back to ancient civilizations. Cheesecakes have been enjoyed by various cultures throughout history, with mentions dating as far back as ancient Greece and Rome.

The modern cheesecake we know today has its roots in New York City, where it gained popularity in the early 1900s. The New York-style cheesecake is characterized by its dense and creamy texture, usually made with cream cheese, eggs, sugar, and a graham cracker crust. Over time, bakers and home cooks have experimented with various flavors and toppings, leading to the creation of blueberry cheesecakes and other delightful variations.

The Wave Blueberry Cheesecake adds a special twist to the classic New York-style cheesecake by incorporating a luscious blueberry sauce, creating a beautiful ripple effect that enhances both the taste and presentation of the dessert.

INGREDIENTS

• 300g digestive biscuits
• 140g butter, melted
• 275g raw caster sugar
• 100g blueberries
• 1 teaspoon cornflour
• 900g cream cheese
• 4 tablespoons plain flour
• 2 teaspoons vanilla extract
• 3 large eggs
• 200ml sour cream

Instructions:

1. Preheat the oven: Heat your oven to 200°C (392°F) to prepare for baking the cheesecake.
2. Line the baking tin: Take a 20 cm springform baking tin and line it with baking paper, ensuring the bottom and sides are well covered.
3. Crush the biscuits: Put the digestive biscuits into a food processor and blitz them until they become fine crumbs.
4. Add melted butter: Pour the melted butter into the food processor with the biscuit crumbs and blitz again to combine everything thoroughly.
5. Prepare the base: Spoon the buttery biscuit crumbs into the lined tin and press them down firmly with the back of a spoon to form an even and compact base. Bake this base for 10 minutes, then allow it to cool.
6. Make the blueberry sauce: While the base is cooling, take 25g of the sugar and the blueberries and place them in a small pan. Mix the cornflour with 1 tablespoon of cold water, and add it to the pan. Heat the mixture gently until the sugar dissolves, then increase the heat and boil for 1-2 minutes until the sauce thickens. Set the blueberry sauce aside to cool.
7. Prepare the cheesecake mixture: In a large bowl, use an electric beater to whisk the cream cheese until it becomes smooth and creamy.
8. Add sugar and whisk again: Add the remaining sugar to the cream cheese and whisk once more until well combined.
9. Incorporate flour, vanilla, eggs, and sour cream: Add the plain flour, vanilla extract, eggs, and sour cream to the cream cheese mixture. Whisk all these ingredients until they are well combined and the mixture becomes smooth and creamy.
10. Layer the cheesecake: Pour half of the cheesecake mixture over the biscuit base in the baking tin.
11. Add the blueberry sauce: Drop half of the blueberry sauce in small spoonfuls on top of the cheesecake layer.
12. Repeat the layers: Now, cover the blueberry sauce with the remaining cheesecake mixture and smooth the surface with a spatula.
13. Create the ripple effect: Drizzle the remaining blueberry sauce over the top layer of the cheesecake, then use the end of a spoon to gently ripple it into the cheesecake mixture, creating a beautiful wave-like pattern.
14. Bake the cheesecake: Bake the cheesecake in the preheated oven at 200°C (392°F) for 10 minutes, then lower the heat to 110°C (230°F) and continue baking for an additional 30 minutes.
15. Cool the cheesecake gradually: Turn off the oven and leave the cheesecake inside for 1 hour. Then, leave the cheesecake for another hour with the oven door slightly ajar.
16. Further cooling: After the gradual cooling in the oven, allow the cheesecake to cool completely at room temperature.
17. Refrigerate the cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 3 hours. This chilling time will help the cheesecake set and develop its full flavors.

Congratulations! You’ve successfully made a scrumptious Wave Blueberry Cheesecake. It’s now ready to be served and enjoyed as a delightful dessert for any occasion or as a sweet indulgence at the end of a meal.