| Ingredient | Method |
| Base: 200g Oreo Red velvet cookies. mashed 40g butter Blueberry puree: 100g blueberry 30g caster sugar cheesecake: 250g cream cheese 20g butter 30g caster sugar 3 B eggs 35g condensed milk 90g sour cream 45g milk 15g blueberry powder 15g corn flour 15g LP flour 10g lemon juice 1tsp vanilla essence | Base: 1. stir all ingredients until combined. Press mixture into base of 7 inches cake tin. Blueberry puree: 1. In a small saucepan over medium heat, add blueberry, sugar and lemon juice. Cook until blueberries turn soft, stirring occasionally, 2-4 minutes. Let cool to room temperature. Cream cheese filling: 1. Put all of the ingredients into a bowl and whisk to a smooth consistency. 2. Pour the mixture over the base. Gently mix the blueberry puree through it to create marble effect. 3. Bake in the oven for 40-50 minutes until the edges are set and the middle wobbly. 4. Set aside to cool, then chill in the fridge overnight. |
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