One of my favourite Baked Cheesecake to make is Blueberry & White Chocolate cheesecake. The white chocolate can make such a difference with the taste even if you only need to drizzle the chocolate on top of blueberry toppings. Below is the recipe that I have been using for years. Enjoy!
250g digestive biscuits
80g butter (melted)
400g Philadelphia cream cheese (full fat)
120g Caster Sugar
1 large egg
1 egg yolk
1 tsp Madagascan vanilla flavour
340g sour cream
3 tbsp cornflour
200g blueberries (tinned or fresh)
1 tbsp of Apricot Jam
90g blueberries (fresh or cooked)
50g Melted White Chocolate
Pre-heat the oven to 130C.
Crush the biscuits in a food processor (or put in a plastic bag and bash with rolling pin).
Mix with the melted butter. Press into an 8 inch springform tin.
Prepare blueberry filling – add blueberries and sugar to a saucepan and heat until mix is thick and glossy. Leave to cool slightly.
To make the cheesecake, beat the cream cheese and sour cream until smooth. Pre mix the sugar and cornflour and beat into the cheese cream mix on a slow speed (you can use a wooden spoon to mix it up). Slowly mix in the remaining ingredients (vanilla, eggs, yolk) until smooth. Pour into the tin.
Fill a piping bag with the blueberry mix and cut a 1cm opening at the end of the bag. Insert the bag into the cheesecake and whilst applying firm pressure swirl in a spiral pattern working from the outside in.
Bake for 50-60 minutes, it should be set slightly, the centre will be a bit wobbly. Leave in the tin to cool.
Brush the surface of the cooled cheesecake with warmed apricot jam, sprinkle over the blueberries and drizzle with melted white chocolate to decorate.
Chill in the fridge for a few hours before serving. I leave the cake in the fridge overnight.
I have done this cheesecake so many times and the cake is delish everytime. Enjoy with a cup of tea or coffee.
Thanks for reading,