For the base
- 175g double chocolate chip cookies, finely crushed
- 100g butter, melted
For the filling
- 400g white chocolate
- 280ml double cream
- 250g cream cheese
- 200g mascarpone
- 3tbsp caster sugar
- blueberry sauce for decoration
Mix the crushed cookies with butter and press firmly into 20 cm spring form tin, spreading evenly. Cover and kke in the fridge to chill.
Break the chocolate in small pieces into a heatproof bowl. Put it over a pan of simmering water.Let the chocolate melt little then remove the pan from the heat and set aside until the chocolate has melted. Stir only once or twice otherwise the chocolate might go grainy. When the chocolate has melted let it cool slightly.
The next step is to gently beat cream cheese, mascarpone and double cream with the sugar – don’t over-beat or it will go too stiff. Stir in the melted chocolate until the mixture is smooth, then pour on to the biscuit base and place back to the fridge for good4-5 hours or even overnight.
It is nice to serve the white cheesecake with a blueberry sauce which is quick and easy to make. Just place 150g of bluberries int a pan with 2tbsp of caster sugar and heat up quickly, when the blueberries start to break, squeeze juice of half a lemon then set aside and cool.
Serve the sliced cheesecake with bit of blueberry sauce spooned over it.