Enough of the healthy stuff.
What better way to start your week than with a
white chocolate, blueberry and lime cheesecake.
Big enough and sweet enough to keep your friends happy. Perfect as a dessert or with a good cup of coffee in the afternoon. I used duck eggs just to take it to that next level.
Your shopping list:
300g white chocolate, 300ml single cream, 400ml light cream cheese (I used philadelphia)
3 duck eggs, 210g oat biscuits, 90g butter
1 tsp vanilla essence
For the sauce:
300g blueberries, juice of 1 and half limes, 2 tbsp granulated sugar
Start by setting your oven to 180 degrees celsius. Proceed to smash up your biscuits in whichever way you find most entertaining.
Melt your 90g of butter gently in a sauce pan.
Combine with your smashed biscuits, and using the backside of a spoon, press the mix down firmly into the base of a baking tin.
Go ahead and place the tin in the middle of the oven for 15 minutes.
In the meantime, break your white chocolate up into small chunks and add to a bowl suspended in a saucepan of hot water, on a very low heat. Once the chocolate starts to melt you can add the cream.
Keep on very low heat, stirring until the mixture is smooth.
At the same time, heat your blueberries in a large sauce pan with the sugar and a splash of boiling water.
Keep on medium heat.
Keep stirring that chocolate and cream mixture until there are no lumps.
Remove the baking tin, complete with your biscuit base. Leave to cool at one side.
Reduce your oven temp to 140 degrees celsius.
Add the lime juice to the blueberries bubbling away and reduce the heat to low.
Take the chocolate mix off the heat as soon as it’s done.
You can keep the blueberries on very low for the duration of this recipe, they won’t ruin. If you think they have become too dry, you can just add a little boiling water to keep the consistency satisfactory.
Break your duck eggs into a large bowl and combine with the cream cheese and vanilla essence.
Once the chocolate and cream mixture has cooled for around 8 minutes you can add it to this bowl and whisk on high for around 6 minutes.
You should be aiming for it to be completely mixed and beginning to show air bubbles.
Coat the inside of your baking tray with a line of greaseproof paper, buttering it on both sides.
In order to marble 2/3 of my sauce through the cheesecake, I added a little sauce, in random blobs onto the base.
I then added half of the white mix, and did the same again.
I then added the final bit of white mix.
For the final part of the marbling, I used the end of a spoon and carefully dragged the sauce over the surface of the mixture.
Wrap the base of your baking tin in tin foil, and place in an oven tray half filled with boiling water.
Place in your oven for an hour.
When the time arrives, turn off the oven and open the door slightly.
After another hour you can remove the cheesecake to allow it to cool fully, and then place in your fridge to chill overnight.
Serve with the remainder of the sauce, which can simply be heated up again in the microwave for a few seconds.