BLUEBERRY AND WHITE CHOCOLATE CHEESECAKE

This recipe is a simple, No Bake, Blueberry and White Chocolate Cheesecake… a creamy piece of deliciousness! It’s packed with Fresh Blueberries & White chocolate, and I have not added any sugar as I have relied on the natural sugars in the blueberries and also the white chocolate.

A really creamy fresh tasting No Bake cheesecake, sure to please your diners! The balance of flavours and textures is wonderful. You get the full flavour of pureed fresh blueberries contrasting with the crunch of whole blueberries in the filling, and the crunchy base, then combined with the creamy gentle addition of white chocolate blended throughout the filling.

Ingredients
The Base

• 2 1/2 oz or 75 g butter
• 8 oz or 220 g Digestive Biscuits (cookies see below) or Honey Graham Crackers
• The Filling
• 7 oz fl or 200 ml fresh whipping cream
• 7 oz or 200 g cream cheese room temperature
• 3 1/2 oz or 200 g of Blueberries fresh or frozen
• 3 1/2 oz or 100 g White Chocolate double this amount if you have a sweet tooth!
• ***Hold back a handful of the blueberries for the top decoration

Instructions

1. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
2. If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.
3. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.
4. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
5. ..........................................

for full instruction please see : lovefoodies.com

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