White chocolate cheesecake with blueberry sauce

Preperation time: 30 mins
Cooking time: 10 mins
Serves: 8

Recipe Ingredients

225g digestive biscuits;
95g butter;
400g white chocolate;
250g mascarpone;
250g full-fat soft cream cheese;
284ml double cream;
275g blueberries;
50g caster sugar;
1 tbsp lemon juice.

Recipe Method

Crush the biscuits until they resemble fine breadcrumbs. Gently melt the butter. Mix the butter and crushed biscuits and press firmly into the base and sides of a 23cm loose-bottomed shallow cake or flan tin. Chill for at least 2 hours (or overnight).

Very gently melt the white chocolate over a pan of simmering water. Set aside to cool slightly.

Meanwhile beat together the mascarpone, cheese and cream until smooth. Once the melted chocolate has cooled enough, stir it into the cream mixture.

Spread this evenly on top of the biscuit base and chill for at least 4 hours.

To make the blueberry sauce, put half of the blueberries into a blender along with the caster sugar and lemon juice and blend until smooth. Pour the sauce through a sieve. To serve cut the cheesecake into slices and top with a few blueberries and drizzle over some sauce.