No Bake Blueberry & White Chocolate Cheesecake Recipe

Blueberry and White Chocolate Cheesecake Recipe

300 Minutes
Serves: 6
A creamy cheesecake with a  crunchy digestive biscuit base. a creamy white chocolate topping made with white chocolate, cream cheese and crème fraiche, rippled with blueberry sauce. The cheese cake is served with additional blueberry sauce. This cheesecake is perfect for an American dinner party

Recipe Ingreds

Cheesecake

  • 90 grams butter
  • 200 grams white Chocolate
  • 125 grams cream cheese
  • 125 grams crème fraiche
  • 200 grams digestive biscuits
  • 3 egg (white)
  • 90 grams caster sugar

Sauce

  • 200 grams blueberries
  • 40 grams caster sugar
  • 75 ml water
  • 10 grams corn flour

Recipe with pictures Steps

Step 1

  • place 3/4's of the fruit, sugar and 2/3rd's of the water into a pan
  • cook till the blueberries are soft
  • mix the cornflour and the remaining water together
  • add the cornflour to the sauce
  • stir the sauce until the mixture is thick and syrupy
  • set a side to cool

Step 2

  • using a small amount of the butter, grease the cake tin. cut out a circle of grease proof paper the same size as the tin place in the tin. Cut a strip of paper to line the sides of the tin.
  • melt the butter in a small bowl in the microwave, or in a small pan
  • put the biscuits in the food processor and blend to a crumb
  • empty the contents of the food processor into the bowl
  • add the butter to the biscuits
  • mix the ingredients

Step 3

  • place the biscuit mixture into the tin
  • press down to form a solid base
  • Leave to cool in the tin
  • Refrigerate

Step 4

  • place the chocolate in a heat proof bowl save some for decorating
  • melt the chocolate over a pan of simmering water
  • make sure the bowl doesnt touch the water
  • leave for 5 minutes to melt
  • once the chocolate has melted set a side to cool a little

Step 5

  • place the cheese and creme fraiche into the food processor
  • blend until smooth
  • slowly pour the melted white chocolate into the food processor while it is blending
  • set a side

Step 6

  • add the egg whites to the mixer bowl
  • whisk the egg whites till they form peaks
  • add the sugar a 1/4 at a time
  • whisk till glossy and smooth
  • set a side

Step 7

  • empty the contents of the food processor into a large bowl
  • fold in half the whisked egg white
  • fold in the remaining half of the whisked egg white

Step 8

  • pour half the cheese mixture into the cake tin
  • add 4 spoonfuls of blueberry sauce onto the cheesecake
  • add the remaining cheese mixture
  • using a knife swirl the mixture to create blueberry swirls
  • place some boiling water in a mug and place a spoon into the mug of hot water. Then use this spoon to smooth the top of the cake
  • Chill for 4 hours

Step 9

  • remove the cake tin
  • decorate with grated chocolate

Step 10

  • serve with blueberry sauce

Recipe Utensils

  • 1 cake tin (9 inch/23 cms) loose bottom or springform
  • 1 food mixer
  • 1 food processor
  • 1 grater
  • 1 grease proof paper
  • 1 large bowl
  • 1 medium bowl
  • 1 medium pan
  • 1 mug
  • 1 small bowl
  • 1 small pan
  • 1 small pan or bowl
  • 1 Spoon

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About our no bake blueberry and white chocolate cheesecake recipe

Cheesecake is believed to have originated in Greece, and was more like the cooked cheesecakes we have today, the biscuit based creamy cheesecakes are believed to have been created in America in New York. 

Our cheesecake is a New York style cheesecake, with crushed digestive biscuits mixed with butter to form a crunchy crust. Our creamy cheese layer is made with creme fraiche, cream cheese, eggs and sugar. Unlike the traditional fruit cheesecakes, which place the fruit topping on top of the cream cheese layer, our cheesecake has the blueberry sauce swirled inside the cheese layer. The cheese cake is served with additional blueberry sauce. 

Cheesecakes from around the world

There are so many different version across the world of different types of cheesecake, African cheesecakes are similar to the cheesecakes in the UK with biscuit bases. Asian cheesecakes have some very different fillings such as matcha, lycee and mango, their cheese cakes tend to be less sweet and less creamy than European cheesecakes. Indian cheesecakes tend also to be less sweet and are often made with cottage cheese and nuts. Germany cheesecakes have a dough base and use quark as the filling. 

Other cheesecake recipes

Cheesecake with Butterscotch Sauce

Sopapilla Cheesecake

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