Chocolate Cheesecake Recipe

White Chocolate Cheesecake with Blueberry Sauce

A gorgeous, heart-breaking calorie-overload that’s simplicity itself to make. This is so rich that you only need a teeny-tiny bit – even though Lovely Kev can demolish two huge slices and still want more.












The dark chocolate and ginger version – equally scrummy!

The lowdown:

Getting it together:
Cooking it:
Gear needed:
10 minutes – but plan 24hrs ahead
15 minutes plus 3 hours chilling…
8 slices – or if you’re being good 10.
Food processor, 20cm spring form tin. non-stick baking paper, small heatproof bowl

What you need:

For the Cheesecake:

2 x 200g
Plain digestive biscuits
Butter, melted
White chocolate bars (Green & Blacks, Lindt)
Carton double cream
Tub full fat soft cheese such as Philadelphia
For the blueberry sauce
1 tbsp
Blueberries, plus extra to serve
Golden caster sugar
Lemon Juice

Get Mixing (Up to 24 hours ahead) …

  • Break up the biscuits either with a rolling pin or in a food processor until they look like breadcrumbs. Stir into melted butter. Line the base of a 20cm spring form tin with a disc of non-stick baking paper. Tip the mixture in and press firmly with the back of a spoon to cover the base in a even layer. Cover and keep in the fridge until you’re ready to make the topping.
  • Break the chocolate into small pieces and put into a small heatproof bowl. Put it over a pan of simmering water then remove the pan from the heat and set aside until the chocolate has melted. Don’t let the chocolate get too hot as it goes grainy. stir once or twice then remove the bowl from the pan and allow to cool slightly.
  • Gently beat together the cheese and mascarpone in a bowl until well combined. Then gradually stir in the cream -don’t over mix or it will go to stiff. Stir in the melted chocolate until the mixture is smooth. Spoon this mixture onto the biscuit base and put back in the fridge for at least 3 hours or overnight.
  • Up to 3 hours before serving. Make the blueberry sauce. Tip half the blueberries into a food processor, add the sugar and lemon juice and puree until smooth. Press through a sieve into a bowl and set aside until needed.
  • Remove the cheesecake from the tin and cut into slices. Transfer to serving plates, drizzle with blueberry sauce and top with whole blueberries. (The sauce will look like it has set in the bowl but give it a quick stir and it will be fine.)

This sauce also works well with strawberries or raspberries.

You can make a dark chocolate version by substituting the white chocolate for plain. For a double chocolatey treat, use chocolate digestive biscuits.

This is also gorgeous made with 2 bars of Green & Black’s dark chocolate with ginger and gingernut crumb base. (Which is the photo shown) If you use gingernuts for the base, then allow 150g of biscuits. Use a couple of squares of melted dark chocolate to drizzle over the top to decorate.

Happy cheesecake eating! C : ) xx

Leave A Comment...


This site uses Akismet to reduce spam. Learn how your comment data is processed.