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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!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the base:<\/span><\/p>\n

\n
• 1\u20132 packets of petit beurre biscuits<\/li>\n<\/ul>\n

  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.<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

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

    All the ingredients except the double cream should be at room temperature.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    For neat slices, use a long sharp knife dipped in boiling water and wiped completely dry before cutting.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    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 <\/p>\n","protected":false},"author":1,"featured_media":18708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[57,56,14,54],"tags":[110,96,121,104,94,116],"duration":[],"tag_group":[],"class_list":["post-18706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-cheesecakes","category-fruit-cheesecakes","category-no-bake-cakes","category-no-bake-cheesecakes","tag-blueberry","tag-chocolate","tag-curd-cheese","tag-double-cream","tag-lemon-lime","tag-philadelphia-en"],"acf":[],"yoast_head":"\n