Blueberry White Chocolate Cheesecake
Nothing beats the creamy goodness of a baked cheesecake. This version is enhanced by antioxidant-rich blueberries. Fresh blueberries are the best, but frozen ones will do in a pinch.
SERVES UP TO 12
For the base:
2 cups / packet digestive biscuits, crushed
1/2 cup / 4 tablespoons butter, melted
For the filling:
500g ricotta cheese
500g cream cheese, at room temperature (very soft)
cup lemon juice (from about 1lemons)
1cups caster sugar
1 tablespoon cornstarch
1 cups double cream
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped white chocolate, melted
1 cup blueberries, washed, dried, and dusted with a little plain flour
- Line the base of a 25cm springform pan with baking paper. Grease or line the side.
- To prepare the base, combine the crushed digestive biscuits with the melted butter and mix thoroughly. Firmly press the mixture over the base of the prepared pan. Refrigerate.
To make the filling, first, preheat the oven to 180 degrees Celsius. Beat the cheeses together until very smooth, then mix in all of the other ingredients (except the blueberries) until thickened. Be careful not to overmix. Pour # of the mixture over
the crust. Scatter the blueberries evenly over the filling and pour over the rest of the filling, covering the blueberries. Bake for 1 hours or until set, turning the cake halfway through cooking. The cake is ready when only
the middle 3cm or so wobbles.
- Take out and let cool in the pan before unmoulding. You could also chill the cake for a few hours before serving; it’ll be easier to cut.
If you can’t find ricotta, just use another 500g of cream cheese. The layering method protects the blueberries from being burnt in the oven and the flour will stop them from sinking to the bottom while the cheesecake is baking. If it’s browning too quickly,
just cover with foil.