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This makes a wonderfully creamy and rich cheesecake. A perfect make-ahead dessert, prepare it in advance and pop it in the fridge. Serves six to eight.
YOU WILL NEED
200g/7oz plain digestive biscuits
100g/3½oz butter
400g/14oz good-quality white chocolate,
broken into pieces
250g/9oz full-fat cream cheese
250ml/8½fl oz double cream
250g/9oz mascarpone cheese
250g/9oz blueberries
Equipment
20cm/8in non-stick springform tin
Method
Bash the biscuits in a resealable bag with a rolling pin or any other blunt instrument you can do serious damage with, until you havefine crumbs. Place the crumbs in a large bowl.
Melt the butter in a large pan, then add to the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of the springform tin and press down with the back of a spoon. Cover and place in the fridge while you prepare the rest of the ingredients.
Place the chocolate in a heatproof bowl, then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally.
Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the white chocolate and, lastly, fold in the blueberries. Spread the mixture evenly over the top of the biscuit base, cover and place in the fridge for at least two to three hours.
Remove the cheesecake from the tin and serve in generous slices.
