makes 8-10 servings
WHAT YOU NEED
• 125g butter, softened
• ½ cup brown sugar
• ½ cup golden syrup
• 2 ½ cups plain flour, sifted
• 2 teaspoons ground ginger
• 1 teaspoon baking soda (bicarbonate of soda)
• 500g cream cheese
• 1/3 lemon juice
• 1 vanilla bean, seeds scraped
• ½ cup icing sugar, sifted, plus extra to serve
Blueberry Swirl
• 275g blueberries (fresh or frozen)
• 3 tablespoons caster sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• ½ cup brown sugar
• ½ cup golden syrup
• 2 ½ cups plain flour, sifted
• 2 teaspoons ground ginger
• 1 teaspoon baking soda (bicarbonate of soda)
• 500g cream cheese
• 1/3 lemon juice
• 1 vanilla bean, seeds scraped
• ½ cup icing sugar, sifted, plus extra to serve
Blueberry Swirl
• 275g blueberries (fresh or frozen)
• 3 tablespoons caster sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
HOW TO MAKE
To make the blueberry swirl mixture, place the blueberries, sugar, lemon
juice and vanilla in a medium saucepan over high heat and bring to the
boil. Cook for 10-12 minutes or until thickened. Set aside to cool
completely.
Preheat the oven to 190° (375°F). Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add the golden syrup, flour, ginger and baking soda and mix to form a smooth dough. Flatten into a disc, wrap in plastic and refrigerate for 30 minutes or until the dough is firm.
Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick. Cut into two 20x30 rectangles. Place on baking trays and bake for 8-10 minutes or until golden brown. Allow to cool completely.
Place the cream cheese in the bowl of an electric mixer and beat until smooth. Add lemon juice, vanilla seeds and icing sugar and beat for a further 2 minutes or until well combined and smooth. Place 1 rectangle in the base of a 20x30cm slice tin lined with non-stick baking paper. Spoon the cheesecake mixture over the base, top with blueberry mixture and lightly swirl with a spoon to marble. Top with the remaining gingerbread rectangle and refrigerate for 3-4 hours or until the filling is set. Remove from the tin and slice with a serrated knife. Dust with icing sugar to serve.
Preheat the oven to 190° (375°F). Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add the golden syrup, flour, ginger and baking soda and mix to form a smooth dough. Flatten into a disc, wrap in plastic and refrigerate for 30 minutes or until the dough is firm.
Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick. Cut into two 20x30 rectangles. Place on baking trays and bake for 8-10 minutes or until golden brown. Allow to cool completely.
Place the cream cheese in the bowl of an electric mixer and beat until smooth. Add lemon juice, vanilla seeds and icing sugar and beat for a further 2 minutes or until well combined and smooth. Place 1 rectangle in the base of a 20x30cm slice tin lined with non-stick baking paper. Spoon the cheesecake mixture over the base, top with blueberry mixture and lightly swirl with a spoon to marble. Top with the remaining gingerbread rectangle and refrigerate for 3-4 hours or until the filling is set. Remove from the tin and slice with a serrated knife. Dust with icing sugar to serve.
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