White chocolate & blueberry cheesecake

[piskieinboots]

Several years ago - I think maybe 2007(ish) I had a delish recipe as per the title. I'm darn sure it came from the magazine that hangs off this forum (or is it the other way round?)

I'm darned if I can find it. Anyone?

[Bigmallly]

Is it amongst this lot Pisk?

http://www.growfruitandveg.co.uk/gra...kes_50401.html

[piskieinboots]

Thanks BM - but it's gone down, for the moment anyway!
The website you were trying to reach is temporarily unavailable.

[Bigmallly]

Sorry Pisk, must admit I didn't try it...................

[Bigmallly]

To make up for my incompetence, I found this instead:

Blueberry And White Chocolate Cheesecake | DonalSkehan.com

[noviceveggrower]

This is one from Nigella

for the cheesecake



100 grams chocolate digestive biscuits (plain chocolate)
50 grams butter
400 grams white chocolate (Lindt Excellence)
284 ml double cream
250 grams soft cheese (full-fat)
250 grams mascarpone cheese for the blueberry sauce
275 grams blueberries
50 grams golden caster sugar
1 tablespoon lemon juice


Method

Whiz the biscuits in a food processor until they look like breadcrumbs.
Pour in the melted butter and whiz briefly again.
Base line a 20cm springform tin with a disc of non-stick baking paper.
Tip the mixture in and, using the back of a spoon, press firmly to cover the base in an even layer.
Cover and refrigerate until you're ready to make the topping.
Break the chocolate in small pieces into a heatproof bowl.
Put it over a pan of simmering water, then remove the pan from the heat and set aside until the chocolate has melted.
Stir once or twice.
Remove the bowl from the pan. Leave to cool slightly.
Gently beat the cream, cheese and mascarpone in a bowl until well combined, do not over-beat or it will be to stiff.
Stir in the melted chocolate until the mixture is smooth.
Spoon this mixture onto the biscuit base, then put the cheesecake back in the fridge for at least 3 hrs or overnight.
Up to 3 hrs before serving the cheesecake, make the blueberry sauce. T
ip half the blueberries into a blender or food processor, add the sugar and lemon juice and puree until smooth.
Press through a sieve into a bowl and set aside until needed.
To serve, remove cheesecake from tin and cut into slices.
Transfer to serving plates, drizzle with blueberry sauce and top with remaining blueberries.


Hope this is helpful. I just googled blueberry and white chocolate cheesecake and it brought a load up. guy on You Tube looked quite good.