One simple pleasure in life has to be a giant slice of fresh homemade cheesecake. Whatever the flavour, baked or chilled, it is a scrumptious treat that a lot of us find very difficult to resist. It is different from any other sweet dessert, and what I personally love is how it can be made in so many different ways. If you want something a little lighter and fresh you can make a quick lemon chilled edition, but if you want something rich and indulgent, a chocolate based baked cheesecake is the perfect way forward. Any cheesecake can be enjoyed with tea or coffee, or if you want to push the boat out even more, a glass of wine! This pairing is one of my grandmothers’ favourite! In this recipe I am bringing you one of my favourite baked cheesecakes, flavoured with white chocolate and blueberries, which I add by making a fresh blueberry jam. White chocolate for me is my favourite in a cheesecake, as naturally these cakes are less sweet than a sponge, so they really can take the hit from the white chocolate.
Another great thing about cheesecakes, well baking in general, is that it is very easy to make it the right way for you. I personally love the balance or blueberries and white chocolate; however, you can very easily change up the fruit or chocolate to something you prefer.
Prep Time: 30 minutes
Cooking Time: 45-60 minutes
250g digestive biscuits
500g soft cheese
300ml double cream
200g caster sugar & 100g caster sugar
300g white chocolate
3tbsp plain flour
1tsp vanilla extract
Pre-heat your oven to 200 degrees, 180 fan.
Start by prepping the base. In a food processor blend the digestives until they have started to crumble. Then add the butter and blend until you have a smooth base. Into a prepared tin, place the base and blend out with your hands until even. Pop this in the fridge for an hour or so (30 minutes minimum).
Whilst the base sets you can prepare the jam and the white chocolate. To make the jam, on a low heat place the blueberries and 100g caster sugar in a medium sized saucepan. Also add a couple of tablespoons of water. Mix this and let it bubble away until a thick sauce has formed. To melt the white chocolate, place it in a heatproof bowl over a little boiling water. Once melted, remove and set aside to cool. By this time the jam should be starting to get to the right texture. It usually only takes about half an hour. Once it is looking a little thicker, set it aside and let that cool too.
Now you can make the mixture. Start by beating the eggs in a small bowl until completely runny. Leave this to the side. In a large mixing bowl gently whisk the cream cheese until it is a little lighter. Then add the sugar and beat until completely together. Then add the double cream and whisk until it is all a little thicker. Don’t whisk it too much though. To finish add the eggs, flour and vanilla extract, as well as the white chocolate. Gently whisk this all together until smooth.
Remove the base from the fridge and cover with ¾ of the blueberry jam. Spread it out evenly ready for the cream cheese filling. Now add the cream cheese and again, spread it out evenly. Place this in the oven for around 45-60 minutes. The top should be brown, with the edges firm and the middle still a little wobbly. Leave the cake on the side at room temperature for around an hour until it sinks. I then leave it in the fridge overnight before eating.
To serve, use the remaining jam and add it to the top of your cheesecake, whether you choose to cut it like I do or leave it as a whole cake. I also add a lovely sprinkling of crushed pistachios.
Keep the cheesecake in the fridge at all times and use within around 5-6 days. It can also be frozen, and even better in the Summer, can be eaten frozen!
This recipe is my own.