Blueberry and White Chocolate Cheesecake
Donal's Notes
A perfect make-ahead dessert, prepare it in advance and pop it in the fridge.                                                                   Â
SERVES
8
20cm (8in) non-stick springform cake tin
Parchment paper
Zip-lock bag
Large saucepan
Heatproof bowl
Small saucepan
Large bowl
Instructions
1
Bash the biscuits in a resealable bag with a rolling pin, or any other blunt instrument, until you have fine crumbs.
2
Melt the butter in a small saucepan then add the biscuit crumbs and mix to combine.
3
Cover the base of the springform tin with greaseproof paper. Tip the butter and biscuit mix into the base of the tin and press down with the back of a spoon. Cover and place in the fridge to chill while you prepare the rest of the ingredients.
4
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. Gently melt the chocolate, stirring occasionally.
5
Beat the cream cheese and mascarpone together in a large bowl with a wooden spoon. Add in the cream and mix until well combined.
6
Stir through the white chocolate and lastly fold in the blueberries.
7
Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hours.
8
Remove the cheesecake from the tin and top with some extra blueberries. Serve in generous slices.
