White Chocolate Blueberry Cheesecake
This is the kind of dessert that doesn’t shout for attention. Soft, creamy, gently sweet, with blueberries bringing just enough sharpness to keep everything in balance. A cake for slow afternoons, quiet celebrations, or moments when you want something comforting but still elegant.
Ingredients
Base
• 180 g butter biscuits
• 60 g unsalted butter
Cheesecake filling
• 90 g full-fat cream cheese
• 90 g mascarpone
• 50 g white chocolate
• 50 g icing sugar
Blueberry topping
• 100 g blueberries
• 1 tbsp sugar
• 70 ml water
• ½ tsp stevia
To finish
• Fresh mint
• Extra berries
Method
Crush the butter biscuits into a fine crumb using a blender. Transfer to a bowl.
Melt the butter and pour it over the crumbs. Mix until the texture resembles damp sand.
Press the mixture firmly into a loose-bottom tin.
Preheat the oven to 180°C and bake the base for 10 minutes. Let it cool completely, then refrigerate for 30 minutes.
Beat the cream cheese and mascarpone together until smooth. Add sifted icing sugar and whisk briefly.
Melt the white chocolate over steam. Pour it into the cream mixture and whisk immediately until fully incorporated.
Spoon the cheesecake filling over the chilled base and smooth the top. Refrigerate for at least 1 hour.
Add blueberries, sugar, and water to a saucepan. Bring to a boil, then simmer for about 30 minutes, stirring often. Strain the mixture, add stevia, mix, and let it cool.
Spread the cooled blueberry topping over the cheesecake and refrigerate for another 30 minutes. Decorate with fresh mint and berries, or keep it beautifully simple.