White Chocolate Cheesecake with Blueberry Compote

By Louise – Prep Time: 30 mins plus chilling time – Serves 6

Ingredients

• 300g digestive biscuits
• 150g butter
• 500g white chocolate
• 625g cream cheese
• 250ml double cream
• 2 tsp vanilla extract
• 150g fresh blueberries
• 150g frozen blueberries
• 2 tbsp caster sugar
• Zest and juice of half a lemon

Method

Crush the biscuits and mix with melted butter. Press into a lined tin.

Melt the chocolate gently. Whisk the cream cheese until smooth, add the cream, then fold in the chocolate and vanilla. Stir in the fresh blueberries and pour over the biscuit base.

Chill for at least 5 hours.

Simmer the frozen blueberries with sugar, lemon zest and juice until thickened. Cool completely.

Serve the cheesecake with the blueberry compote and garnish with chocolate shavings.

Chef’s Tip

Chill overnight for the best texture and clean slices.