Donal Skehan

Blueberry And White Chocolate Cheesecake

This makes a wonderfully creamy and rich cheesecake. A perfect make-ahead dessert, prepare it in advance and pop it in the fridge.

Serves 6–8
200g (7oz) Plain digestive biscuits
100g (31/2oz) butter
400g (14oz) good-quality white chocolate, broken into pieces
250g (9oz) full-fat cream cheese
250ml (81/2fl oz) double cream
250g (9oz) mascarpone cheese
250g (9oz) blueberries

Equipment:
20cm (8in) non-stick springform tin

Bash the biscuits in a resealable bag with a rolling pin or any other blunt instrument you can do serious damage with, until you have fine crumbs. Place the crumbs in a large bowl.

Melt the butter in a large pan then add to the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of the springform tin and press down with the back of a spoon. Cover and place in the fridge while you prepare the rest of the ingredients.

Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally.

Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the white chocolate and lastly fold in the blueberries. Spread the mixture evenly over top of the biscuit base, cover and place in the fridge for at least 2–3 hours.

Remove the cheesecake from the tin and serve in generous slices.

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