Coconut Blueberry Marble Cheesecake - cooking recipe

Ingredients

1 tbsp unflavored gelatin
1 pkg (8 oz) cream cheese, at room temperature
1 tsp vanilla extract
3/4 cup sugar
1 can (14 oz) coconut cream
1 pkg (8 oz) frozen blueberries, thawed
1 tbsp cornstarch
8 oz graham crackers, broken
3 tbsp butter, melted

Preparation

Sprinkle the gelatin over 1/4 cup boiling water in a small heatproof bowl and stir to combine. Microwave on high (100%) for 20 seconds or until the gelatin has dissolved and the mixture is runny. Cool for 5 mins. Meanwhile, beat the cream cheese, vanilla extract and 1/2 cup of the sugar in a large bowl with an electric mixer until well combined. Beat in the coconut cream and gelatin mixture. Cover with plastic wrap and refrigerate for 1 hour or until partially set.
Meanwhile, blend or process the blueberries and any juice, remaining 1/4 cup sugar and the cornstarch until smooth. Pour the berry puree into a small saucepan on medium heat. Cook and stir for 2-3 mins or until the mixture boils and thickens. Transfer to a heatproof bowl. Cool.
Grease an 8-inch round springform pan. Line the bottom with parchment paper. Process the graham crackers to make fine crumbs. Add the butter and process until combined. Using a glass, press the mixture over the bottom and 2/3 of the way up the side of the prepared pan. If the crumbs are difficult to press onto the side, refrigerate for 5 mins. Refrigerate for 15 mins.
Stir the cream cheese mixture until smooth. Pour half the cream cheese mixture into the crust. Drop half the blueberry mixture, in small spoonfuls, over the cream cheese mixture. Swirl lightly with a butter knife. Repeat with the remaining cream cheese and blueberry mixtures. Cover with plastic wrap. Refrigerate overnight or until firm. Serve.