Blueberry And White Chocolate Cheesecake | DonalSkehan.com, Wonderfully creamy and rich cheesecake.
  • desserts-baking

Blueberry And White Chocolate Cheesecake

May 04

A perfect make-ahead dessert, prepare it in advance and pop it in the fridge.

  • serves Serves 8
  • time 30 mins + setting time


  1. 1. 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.
  2. 2. Melt the butter in a large saucepan then add 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 to chill while you prepare the rest of the ingredients.
  3. 3. 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.
  4. 4. 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.
  5. 5. Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hours.
  6. 6. Remove the cheesecake from the tin and serve in generous slices.

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200g plain digestive biscuits

100g butter

400g good-quality white chocolate, broken into pieces

250g full-fat cream cheese

250ml double cream

250 g mascarpone cheese

250g blueberries

You'll Need

20cm (8in) non-stick springform cake tin

Resealable bag

Rolling pin

Large saucepan

Heatproof bowl

Small saucepan

Large bowl


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