Blueberry Cheesecake Swirls

I do like a picnic afternoon tea and baked these treats for exactly that occasion.  We were invited to a friends for an afternoon of Pimms, games and a fab picnic afternoon tea.  Much fun was had by all and these delicious morsels went down a treat.  The filling tastes like a cheesecake, the enriched bread which encases the filling is light and tempers the richness of the filling perfectly.

Blueberry Cheesecake Swirls

200g plain flour

100g wholemeal flour

60g butter, diced

125ml lukewarm milk

1 free range egg

7g sachet dried yeast

2 Tblsp caster sugar

  

Filling:

100g blueberries, thawed slightly if frozen

1 or 2 Tblsp lemon curd

150g tub ricotta or mascapone

Put the flours and butter into the bowl of a standmixer or mixing bowl if making by hand.  Rub the butter into the flour until the mixture looks like breadcrumbs, either using a mixer or by hand.  Combine the milk and egg, beating until totally combined.  Add the yeast and sugar.  Stir to incorporate then add to the flour and butter mixture.  Mix until a dough forms then knead for 5 minutes in a stand mixer or 10 minutes by hand.  Transfer to a lightly oiled bowl and cover with cling film.  Set aside in a warm place to prove until the dough has doubled in size, this took 45 minutes in my kitchen on a summer day.

Preheat your oven to 180C/160C Fan.  Line a baking tray with non-stick baking paper.  Turn the dough out onto a lightly floured surface and knead a couple of minutes to knock it back.  Your dough should be smooth and elastic.  Roll out the dough to 30cm x 40cm rectangle.

Combine ricotta and lemon curd then spread evenly over the dough leaving a 2cm border on one long edge. Sprinkle over the blueberries.  Starting with the longest side roll up the dough firmly to form a log.  Slice the log into 8.

Arrange each slice, cut-side up, nestled next to each other on your prepared tray.  Bake in the preheated oven for 30 minutes.  Leave to cool a little on the tray then serve warm.