Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

WHITE CHOCOLATE CHEESECAKE WITH FRESH BLUEBERRY SAUCE

Related Nigella Recipes

Related Community Recipes

Serves: 8-10

Print
  • Vegetarian
What does this mean?

A mouth-watering cheesecake with blueberry sauce is taken from a Bill Grangerâs recipe.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures

for the cheesecake

  • 100 grams chocolate digestive biscuits (plain chocolate)
  • 50 grams butter
  • 400 grams white chocolate (Lindt Excellence)
  • 284 ml 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

Method

  1. Whiz the biscuits in a food processor until they look like breadcrumbs.
  2. Pour in the melted butter and whiz briefly again.
  3. Base line a 20cm springform tin with a disc of non-stick baking paper.
  4. Tip the mixture in and, using the back of a spoon, press firmly to cover the base in an even layer.
  5. Cover and refrigerate until you're ready to make the topping.
  6. Break the chocolate in small pieces into a heatproof bowl.
  7. Put it over a pan of simmering water, then remove the pan from the heat and set aside until the chocolate has melted.
  8. Stir once or twice.
  9. Remove the bowl from the pan. Leave to cool slightly.
  10. Gently beat the cream, cheese and mascarpone in a bowl until well combined, do not over-beat or it will be to stiff.
  11. Stir in the melted chocolate until the mixture is smooth.
  12. Spoon this mixture onto the biscuit base, then put the cheesecake back in the fridge for at least 3 hrs or overnight.
  13. Up to 3 hrs before serving the cheesecake, make the blueberry sauce. T
  14. ip half the blueberries into a blender or food processor, add the sugar and lemon juice and puree until smooth.
  15. Press through a sieve into a bowl and set aside until needed.
  16. To serve, remove cheesecake from tin and cut into slices.
  17. Transfer to serving plates, drizzle with blueberry sauce and top with remaining blueberries.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment