White Chocolate Blueberry Cheesecake

Ingredients

Base

175g crushed digestive biscuits

140g flaked almonds

100g caster sugar

4 tablespoons clarified butter, melted

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

Preparation method

1.

Preheat the oven to 140 C / Gas mark 1. Make the base: In a food processor, blend together the biscuit crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 25cm springform 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, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate 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. Stir in lemon juice, allow to cool, and store in a glass jar till serving.

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