White Chocolate Blueberry Cheesecake

So I've had ~300g of blueberries in the freezer for the longest time.  And decided I really should use them.  And some butter that's been in the fridge a while too.  The obvious solution to this problem?  A cheesecake!  No, really :)

I googled some recipes and found this one on taste.com.au.

I changed the base (I used my regular biscuit base - a crushed packet of Nice biscuits and 125g melted butter).

I took it along to the games night on Saturday night where it was well received.  So will have to try it again some time :)

White chocolate blueberry cheesecake

White Chocolate Cheesecake

 

Ingredients

Method

Biscuit base:

250g pack Arnotts Nice biscuits, crushed

125g butter, melted

 

 

Crush a whole pack of Arnotts Nice biscuits to breadcrumb size

Melt 125g butter

Mix butter into biscuit crumbs

Spread mix a greased springform tin

Refrigerate to set

 

Filling:

2x 250g packs cream cheese, room temperature

180g white chocolate, melted

185mL can light evaporated milk

1/3 cup caster sugar

1 tsp vanilla essence

2 tblsp boiling water

3 ½ tsp gelatine powder

Sprinkle the gelatine over boiling water in a heatproof bowl. Stir until dissolved. Set aside to cool slightly.

Melt the chocolate and set aside.

Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth.

Gradually beat in evaporated milk, chocolate and gelatine mixture.

Pour cream cheese mixture into pan.

Cover and refrigerate overnight or until set.

 

 

Options and Notes

Adapted from http://www.taste.com.au/recipes/19939/white+chocolate+and+berry+cheesecake

Add 300g fresh or frozen berries to make a berry cheesecake

 

Fresh Ingredients Shopping List

Pantry Ingredients Shopping List

Ingredients in stock

Butter

2x 250g packs cream cheese

(Berries)

 

 

250g Nice Biscuits

180g white chocolate

185mL can light evaporated milk

Caster sugar

Vanilla essence

Gelatine powder