Thursday 22 February 2018

Blueberry and white-chocolate cheesecake

Blueberry and white-chocolate cheesecake
Blueberry and white-chocolate cheesecake

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.


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


20cm/8in non-stick springform tin


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.

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