White Chocolate Blueberry Cheesecake
recipe

A delightful and creamy cheesecake that combines the richness of white chocolate with the freshness of blueberries. Perfect for celebrations or just a sweet treat.
Preparation Time: 30 minutes + 4 hours in the refrigerator
Serving Size: 10-12 servings

Ingredients:

- 200 g Digestive biscuits
- 100 g butter
- 300 g cream cheese
- 200 g white chocolate
- 2 dl heavy cream
- 1 dl sugar
- 2 tsp vanilla sugar
- 3 gelatin sheets
- 150 g blueberries (fresh or frozen)

Instructions:

1. Crush the Digestive biscuits into fine crumbs and melt the butter. Mix the melted butter with the biscuit crumbs and press the mixture evenly into the bottom of a springform pan. Chill in the refrigerator.
2. Melt the white chocolate in a water bath or microwave. Allow it to cool slightly.
3. Whip the heavy cream until stiff peaks form.
4. In a bowl, mix the cream cheese, sugar, and vanilla sugar. Add the melted white chocolate and stir until smooth.
5. Soak the gelatin sheets in cold water for about 5 minutes. Squeeze out the excess water and dissolve the gelatin in 1-2 tablespoons of hot water. Stir the gelatin into the cream cheese mixture.
6. Gently fold the whipped cream into the cream cheese mixture until well combined.
7. Pour the cheesecake mixture over the biscuit base and smooth the top. Scatter the blueberries on top.
8. Allow the cheesecake to set in the refrigerator for at least 4 hours, preferably overnight.
9. Decorate with additional blueberries before serving, if desired.
Nutritional Information (per serving, approximately 100 g):
Calories: 320 kcal
Protein: 4 g
Carbohydrates: 30 g
Fat: 20 g
Fiber: 1 g
Sugar: 15 g

Reviews: 4.97 (2770 reviews) ★★★★★ share