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