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A gorgeous, heart-breaking calorie-overload from the recipe stash of my very good friend Hem. Thank you, Hem! This is so rich that you only need a teeny-tiny bit - even though Lovely Kev can demolish two great lumps and still want more.
The lowdown:
Getting it together:
Cooking it:
Makes:
Gear needed:
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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:
100g
50g
2 x 200g
284ml
250g
250g
For the blueberry sauce
275g
50g
1 tbsp
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Plain digestive biscuits
Butter, melted
White chocolate bars (Green & Blacks, Lindt)
Carton double cream
Tub full fat soft cheese such as Philadelphia
Mascapone
Blueberries, plus extra to serve
Golden caster sugar
Lemon Juice
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Get Mixing (Up to 24 hours ahead) …
- Whiz the biscuits in a food processor until they look like breadcrumbs. Pour in the melted butter and briefly whiz again. 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 your 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 the cream, cheese and mascapone in a bowl until well combined-don't over beat 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.)
You can make a dark chocolate version by substituting the white chocolate for plin. Serve with a chocolate sauce: Tip a 142ml carton of double cream into a small pan and bring to the boil. Remove from the heat and melt 100g of dark chocolate into it. Allow to cool then drizzle over the cake and top with blue berries. Strawberries or raspberries would work well too.
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