Blueberry white chocolate cheesecake

    6 hours 20 min

    This stunning no bake, egg free blueberry cheesecake looks like any other cheesecake until you take a bite and discover the scrumptious white chocolate biscuit base.

    3 people made this

    Serves: 8 

    • For the base
    • 250g digestive biscuits, finely crushed
    • 55g white chocolate, melted
    • 55g unsalted butter, melted
    • For the filling
    • 2 teaspoons powdered gelatine
    • 2 tablespoons water
    • 250g cream cheese
    • 150ml soured cream
    • 80g caster sugar
    • 150g fresh blueberries, pureed
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Extra time:6hr chilling  ›  Ready in:6hr20min 

    1. Line a 20cm springform cake tin with baking parchment.
    2. In a bowl, combine the crushed biscuit crumbs, white chocolate and butter. Press the mixture into the base of the prepared tin. Chill in the fridge while you prepare the filling.
    3. In a bowl, combine the gelatine and water. Leave to soak for 7 to 10 minutes or until the gelatine has soaked up the water.
    4. Beat the cream cheese until it is soft then add the soured cream and mix well. Add the sugar, blueberry purée and vanilla. Beat the mixture until the sugar has dissolved.
    5. Melt the gelatine in a saucepan over a very low heat then add to the cream cheese mixture and beat until well incorporated.
    6. Remove the cake tin from the fridge and spoon the filling over the base, smoothing the top. Return to chill in the fridge for 6 hours or until fully set.

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