White Chocolate Cheesecake With Fresh Blueberry Sauce
A community recipe by chocolate nemesisNot tested or verified by Nigella.com
Print me
Whiz the biscuits in a food processor until they look like breadcrumbs. Pour in the melted butter and whiz briefly again. Base line a 20cm springform tin with a disc of non-stick baking paper. Tip the mixture in and, using the back of a spoon, press firmly to cover the base in an even layer. Cover and refrigerate until you're ready to make the topping. Break the chocolate in small pieces into a heatproof bowl. Put it over a pan of simmering water, then remove the pan from the heat and set aside until the chocolate has melted. Stir once or twice. Remove the bowl from the pan. Leave to cool slightly. Gently beat the cream, cheese and mascarpone in a bowl until well combined, do not over-beat or it will be to stiff. Stir in the melted chocolate until the mixture is smooth. Spoon this mixture onto the biscuit base, then put the cheesecake back in the fridge for at least 3 hrs or overnight. Up to 3 hrs before serving the cheesecake, make the blueberry sauce. T ip half the blueberries into a blender or food processor, add the sugar and lemon juice and puree until smooth. Press through a sieve into a bowl and set aside until needed. To serve, remove cheesecake from tin and cut into slices. Transfer to serving plates, drizzle with blueberry sauce and top with remaining blueberries.
Whiz the biscuits in a food processor until they look like breadcrumbs. Pour in the melted butter and whiz briefly again. Base line a 20cm springform tin with a disc of non-stick baking paper. Tip the mixture in and, using the back of a spoon, press firmly to cover the base in an even layer. Cover and refrigerate until you're ready to make the topping. Break the chocolate in small pieces into a heatproof bowl. Put it over a pan of simmering water, then remove the pan from the heat and set aside until the chocolate has melted. Stir once or twice. Remove the bowl from the pan. Leave to cool slightly. Gently beat the cream, cheese and mascarpone in a bowl until well combined, do not over-beat or it will be to stiff. Stir in the melted chocolate until the mixture is smooth. Spoon this mixture onto the biscuit base, then put the cheesecake back in the fridge for at least 3 hrs or overnight. Up to 3 hrs before serving the cheesecake, make the blueberry sauce. T ip half the blueberries into a blender or food processor, add the sugar and lemon juice and puree until smooth. Press through a sieve into a bowl and set aside until needed. To serve, remove cheesecake from tin and cut into slices. Transfer to serving plates, drizzle with blueberry sauce and top with remaining blueberries.
Introduction
A mouth-watering cheesecake with blueberry sauce is taken from a Bill Granger's recipe.
A mouth-watering cheesecake with blueberry sauce is taken from a Bill Granger's recipe.
Ingredients
Serves: 8-10
Metric
Cups
For the Cheesecake
- 100 grams chocolate digestive biscuits (plain chocolate)
- 50 grams butter
- 400 grams white chocolate (Lindt Excellence)
- 284 millilitres double cream
- 250 grams soft cheese (full-fat)
- 250 grams mascarpone cheese
For the Blueberry Sauce
- 275 grams blueberries
- 50 grams golden caster sugar
- 1 tablespoon lemon juice
For the Cheesecake
- 3½ ounces chocolate digestive biscuits (plain chocolate)
- 1¾ ounces butter
- 14⅛ ounces white chocolate (Lindt Excellence)
- 10 fluid ounces heavy cream
- 8⅚ ounces soft cheese (full-fat)
- 8⅚ ounces mascarpone cheese
For the Blueberry Sauce
- 9¾ ounces blueberries
- 1¾ ounces superfine sugar
- 1 tablespoon lemon juice
Method
White Chocolate Cheesecake With Fresh Blueberry Sauce is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.