White chocolate cheesecake with blueberry sauce

    9 hours 40 min

    The base of this cheesecake is made with digestive biscuits and almonds. It has a rich, white chocolate cheescake layer which tastes devine with this gorgeous blueberry and lemon sauce. Enjoy!

    111 people made this

    Serves: 16 

    • Base
    • 175g crushed digestive biscuits
    • 140g flaked almonds
    • 100g caster sugar
    • 4 tablespoons clarified butter, melted
    • 2 tablespoons caramel sauce or topping
    • Filling
    • 500g white chocolate, chopped
    • 4 (200g) tubs cream cheese, softened
    • 150g caster sugar
    • 4 eggs, beaten
    • 2 egg yolks
    • 1 tablespoon plain flour
    • 1 teaspoon vanilla extract
    • Topping
    • 100g caster sugar
    • 1 teaspoon cornflour
    • 60ml water
    • 1 punnet fresh blueberries
    • 2 teaspoons lemon juice

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:8hr  ›  Ready in:9hr40min 

    1. Preheat the oven to 140 C / Gas mark 1. To make the base: In a food processor, blend together the biscuit crumbs, almonds and caster sugar until the mixture is fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture into the bottom and half way up the sides of a 25cm loose bottomed cake tin.
    2. Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and the sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling over the base.
    3. Bake in the middle of the preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch or so, letting the cheesecake cool in the oven to room temperature. Cover loosely and place in the fridge overnight before removing from tin.
    4. Make the topping: In a saucepan, combine 100g sugar and cornflour. Stir in water and blueberries. Bring to the boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve, if you like. Stir in lemon juice, allow to cool, and store in a glass jar until you're ready to serve the cheesecake.

    Tips for a perfect cheesecake:

    Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
    Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
    Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
    Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
    Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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    Reviews & ratings
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    Reviews in English (82)


    Made this cheesecake twice now perfect both times and absolutely gorgeous  -  11 May 2015


    I have done this recipe numerous times and each time it is perfect - I get so many compliments. Yes, it is sweet, creamy and altogether decadent but that's exactly how a cheesecake ought to be. Great.  -  11 Dec 2014


    This was the first time I had ever made a baked cheesecake. I did everything as per the recipe except I left out the sugar in the base as I thought it would be too sweet and I served the sauce separately leaving it up to the individual. I do not have a bain marie so I just put a large deep baking pan of water at the bottom of the oven to help with the moisture element. I very pleased to say it turned out absolutely fabulously. My in laws were coming to dinner and I wanted it to be special and very special it was too. Everyone raved about it and said it was the creamiest tastiest cheesecake they have ever had and I had to agree - delicious! They have since asked for the recipe to impress their guests. I can wholeheartedly recommend this recipe to anyone who is a cheesecake connoisseur - try it you will not be disappointed!  -  29 Mar 2014