Iced Blueberry Lime Cheesecake Food

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• For Berry Mix:.
• In a small saucepan, combine sugar and cornstarch.
• Gradually stir in water until smooth.
• Stir in blueberries and lemon juice and bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
• Cover and refrigerate until chilled.
• For "Crust" Mix:.
• In a large bowl, combine the cracker crumbs, sugar and cinnamon.
• Stir in butter.
• Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan and bake at 350° for 10-15 minutes or until lightly browned.
• Cool completely on a wire rack.
• Ice Cream Mix:.
• Meanwhile, in a large bowl, whisk the "cream mixture" ingredients.
• Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.
• Refrigerate remaining mixture until ready to freeze.
• Whisk before adding to ice cream freezer (mixture will have some lumps).
• Crumble the graham cracker mixture.
• In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl.
• Freeze in airtight freezer container.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.