White Chocolate and Blueberry Cheesecake

This is a recipe from a BBC Good Food magazine years ago and it has been a go to recipe for spring/ summer time. The richness of the white chocolate cheesecake complimented by the sharp blueberry purée is like heaven in a mouthful.

It is a relatively quick recipe to make (about 30 minutes to prepare) and then it is just a waiting game for it to set!  I made this for Mother’s Day and it went down a treat.

IMG_5235Ingredients…

WHITE CHOCOLATE CHEESECAKE:
100g Plain digestive biscuits
50g melted butter (On reflection the base appeared to be slightly too thin and therefore I would suggest doubling the amount of digestive biscuits and butter to make a thicker base)
400g white chocolate
284ml carton double cream
250g full-fat soft cheese
250g tub mascarpone

BLUEBERRY SAUCE:
275g blueberries
50g caster sugar
1tbsp lemon juice

  1. Whizz biscuits in a food processor until they look like breadcrumbs. Pour in butter and whizz again. Alternatively you can put the digestive biscuits into 2 sandwich bags – one inside the other – and bash them with a rolling pin until they resemble breadcrumbs (so much more satisfying!) Line the base of a 20cm springform tin (or a loose bottom tin) with non-stick baking parchment. Tip in mixture to cover base evenly. (I simply used the back of a spoon to press down the mixture to ensure the bottom of the tin was fully covered)IMG_5184
  2. For the topping, break the chocolate into pieces in a heatproof bowl. Put it over a pan of simmering water and stir until melted. Then take the bowl off the pan and leave to cool slightly.
  3. Beat the cream, cheese and mascarpone in a bowl and stir in the melted chocolate. Spoon onto the base and put back in the fridge for at least 3 hours. (I left mine to set overnight)IMG_5210
  4. (The next morning – I would recommend doing this just before serving) Tip half the blueberries into a blender, add the sugar and lemon juice, then purée until smooth. Press through a sieve into a bowl, then set aside.
  5. Remove the cheesecake from the tin and slice. Serve drizzled with sauce and topped with blueberries.
    IMG_5234

    P.S. it was only after eating this that I realised it is 802 calories per slice when cut into 10 slices sooooo maybe this shouldn’t be a regular dessert – definitely a delicious treat.

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