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Blueberry and white chocolate cheesecake



butter, for greasing
4 large eggs
200g amaretti biscuits
2tbsp plain flour
350g white chocolate
250ml double cream
300g mascarpone
75g caster sugar
300g blueberries
icing sugar, for dusting
24cm round springform tin


Grease the tin and line with baking paper. Preheat the oven to 170C/325F/Gas 3 and place a baking tray in the oven to heat up.

Crack three eggs into a bowl and separate the fourth, putting the white in a small bowl and adding the yolk to the whole eggs.

Place the amaretti biscuits and flour in a food processor and whizz to a fine crumb. Add the egg white and whizz again to mix, then tip it into the tin, pressing evenly over the base. Set aside in the fridge to chill.

Break the chocolate into squares and place in a saucepan with the double cream. Heat gently to melt the chocolate, stirring every few minutes so it doesn’t stick. When the chocolate has melted, put the base of the saucepan in a large dish of cold water to allow the mixture to cool.

Whisk the mascarpone and sugar then add the eggs roughly one at a time, whisking until smooth. Stir in the cooled chocolate mixture. Pour one-third of the mixture over the amaretti base and scatter over 100g of the blueberries. Pour over another third of the mixture, scatter with another 100g of blueberries and pour over the rest of the mixture.

Place the tin on the baking tray and bake for about 70 minutes – it should still have a slight wobble but the top will be pale golden. Turn off the heat and leave in the oven for 30 minutes then place the tin on a wire rack to cool for 1 hour. Gently remove the sides of the tin and place the cheesecake in the fridge to chill overnight.

To serve, scatter over the rest of the blueberries and sift over a little icing sugar.


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