White chocolate and blueberry cheesecake

White chocolate and blueberries are a perfect match :). This no-bake cheesecake is delicate, creamy and absolutely delicious. It’s best made in the evening and left to chill overnight so that it develops the perfect consistency. Highly recommended!

Ingredients for the base:

• 1–2 packets of petit beurre biscuits

Line a 24 x 24 cm baking tin with baking paper. Arrange the biscuits over the base, fitting them closely together and cutting them if necessary to fit the tin.

Ingredients for the cheesecake filling:

• 200 g good-quality white chocolate
• 300 g full-fat cream cheese, such as Philadelphia (or semi-fat curd cheese, ground three times)
• 300 ml double cream, chilled
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 400 g blueberries

All the ingredients except the double cream should be at room temperature.

Break or chop the white chocolate and melt it over a bain-marie. Leave to cool to room temperature, but make sure it remains liquid.

Place the cream cheese in the bowl of a stand mixer and beat until smooth. Add the melted and cooled white chocolate and mix until combined. In a separate bowl, whip the chilled double cream until stiff. Gradually add the lemon juice, vanilla extract and whipped cream to the cheesecake mixture in two batches. Fold very gently with a spatula until combined and light and mousse-like in consistency. Carefully spread the cheesecake mixture over the chilled biscuit base and level the surface. Scatter the blueberries over the top. Refrigerate overnight.

For neat slices, use a long sharp knife dipped in boiling water and wiped completely dry before cutting.

Enjoy!