Blueberry Cheesecake
Our white chocolate cheesecake is a firm favourite with customers at the Lopes Arms, so we thought we’d share the recipe…..
Ingredients:
600g soft cream cheese
600g white chocolate
6 eggs (whisked)
425ml double cream
1 pack of digestive biscuits (250g)
100g butter
Method:
- Crush the biscuits to a crumb, melt the butter and add it to the biscuits, mix well and press firmly into a cheesecake tin, then chill in the fridge.
- Put the cheese, white chocolate, eggs and cream in a bowl and heat over a bain-marie until the ingredients have softened.
- Use a hand blender to blend the ingredients together until smooth and then pour over the biscuit base
- Bake the cheesecake at 120*c for 30 minutes. It should still have a slight wobble when cooked. Chill in the fridge overnight.
- Decorate with fruit – e.g blueberries, raspberries or just a dusting of cocoa powder.
Recipe courtesy of The Lopes Arms