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Sarah Scott	andy1886
katie	amandaknapper
iqra786khan	Bubbles

Comments

amandaknapper said:

I used Cadburys Dream white chocolate with this recipe and oohh my what a dream it was.........

Posted: 16/08/2008 22:12:17

Bubbles said:

LOL yes they are Digestives are a plain crumbly biscuit, or cookie as the americans call them :O)

Posted: 28/07/2008 17:36:22

dawner said:

It must be a British thing, but what are "digestive Biscuits"?

Posted: 20/07/2008 03:04:31

Jo said:

A good tip with melting white chocolate is the microwave. Honestly, just follow the instructions on back of packet, (Supercook white chocolate is excellent) and it is a doddle.

Posted: 11/06/2008 09:58:19

White Chocolate Cheesecake with Fresh Blueberry Sauce

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Preparation Time: 75 minutes
Cooking time: 0 minutes
Energy level per serving: 8.02 kcals
Saturated fat level per serving: 0.24 grams
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 10
This recipe has been visited 3974 times

Ingredients:

Metric Imperial

100 gm(s) plain digestive biscuits

50 gm(s) butter, melted

284 ml(s) double cream

400 gm(s) good quality white chocolate

250 gm(s) full fat soft cheese

250 gm(s) mascarpone

275 gm(s) blueberries plus extra to serve

50 gm(s) golden caster sugar

1 tbsp(s) lemon juice

Gorgeous rich no cook cheesecake with fresh blueberries is lovely at any time of year as an impressive dessert. The dark purple sauce on the white dessert makes it look amazing!

Posted by: Jen on 06 June 2008

Click here to view Jen's Cookery Book

Cooking Steps:

1. Whizz the biscuits in a mixer until they look like breadcrumbs. pour in the melted butter and whizz again. Line the base of a 20cm spirngform tin with a disc of baking paper. Tip the mixture in and press with the back of a spoon firmly to cover the base in an even layer. Cover and keep in the fridge until you're ready to make the topping.
2. Break the chocolate up into small pieces and place in a heatproof bowl. Put the bowl over a pan of simmering water, then remove from the heat and set aside until the chololate has melted. ** A tip here is to not let the chocolate get too hot as it can go very grainy and stiff. Stir once or twice and remove the bowl from the pan. Leave to cool slightly.
3. Gently beat the cream, cheese, chocolate and mascarpone in a bowl until well combined - don't over beat or it will go too stiif! Spoon this mixture on to the biscuit base and put the whole cheesecake back in the fridge for at least 3 hours or overnight.
4. For the Blueberry Sauce - Tip half the blueberries into a blender, add the sugar and lemon juice and puree untill smooth. Press through a sieve into a bowl and set aside until needed.
5. To serve - Remove the cheesecake from the tin and cut into slices, Transfer to serving plates, drizzle with the blueberry sauce and top with whole blueberries!