cheesecake-with-Conkerberry-and-Blueberry-syrup-by-Keren-Freeman

Recipe: Bush tukka cheesecake with conkerberry and blueberry syrup

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Who would have thought bush tukka could look like this?! This delicious recipe comes thanks to ‘Bush Tukka Woman’ Samantha Martin from her new book Bush Tukka. It’s all about the up-and-coming Australian superfoods available to us in our own backyard.

Ingredients

Cheesecake
275g Anzac biscuits
70g butter, melted
250g cream cheese
150g sour cream
75g caster sugar
2 eggs
seeds from 1 vanilla bean, or 1½ teaspoons vanilla essence

Syrup
1 cup fresh conkerberries (for a sweet flavour, remove grape-size seeds from berries)
1 cup fresh or frozen blueberries
¾ cup caster sugar
¼ cup water
pinch of cinnamon
½ teaspoon vanilla essence

Method

Cheesecake
1. Preheat the oven to 190°C, and grease a 25cm springform cake tin well.

2. Add Anzac biscuits and melted butter to a food processor, and process until a smooth mixture forms. Spread the biscuit mixture evenly around the base of the cake tin, and press down on the mixture to ensure there are not gaps in the base. Cover the tin with cling wrap and place in the fridge.

3. In a mixing bowl, place the cream cheese, sour cream, caster sugar, eggs and vanilla
essence and mix well, until all ingredients are combined – for the best results place the mixture into a food processor and process until it is smooth and creamy.

4. Pour the cheese mixture on top of the biscuit base and spread evenly. Place the cheesecake into the oven and bake for 1 hour. When cooked, turn the oven off but leave the cheesecake in the oven with the door slightly ajar until it cools down, this will help prevent it from cracking.

5. Once cooled, remove the cheesecake from the oven and place in the fridge for 4 hours, until chilled. Then remove the cheesecake from the cake tin and gently drizzle the berry syrup over the cheesecake.

Syrup
1. Put conkerberries, blueberries, caster sugar and water in a small saucepan over medium heat and bring to the boil, stirring gently at all times. Once boiling slightly, reduce heat.

2. Add cinnamon and vanilla essence to the syrup and stir gently until the syrup thickens. If the sauce is too thick, add water to thin it to your liking.

3. Once it reaches a syrup-like consistency, remove from heat. Allow syrup to cool to room temperature. Drizzle over cheesecake when ready to serve.

Serves 6

Want to know where you can buy bush tukka ingredients? Check out this post.

*Photography Keren Freeman