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White Chocolate Cheesecake With Fresh Blueberry Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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

  • 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.
  • Tell us what you think