Ingredients
Scale
- 200g (7 oz) digestive biscuits or graham crackers, crushed
- 100g (1/2 cup) unsalted butter, melted
- 300g (10 oz) cream cheese, softened
- 200g (7 oz) white chocolate, melted
- 200ml (3/4 cup) heavy cream
- 150g (5 oz) fresh blueberries
- 100g (1/2 cup) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- Pinch of salt
Instructions
- Prepare the crust
In a bowl, combine the crushed digestive biscuits (or graham crackers) with the melted butter. Stir until the mixture resembles wet sand. Press the mixture into the base of a 9-inch (23 cm) springform pan to form a compact crust. Place the pan in the fridge to chill while you prepare the filling. - Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy using an electric mixer. Add the melted white chocolate and vanilla extract, then beat until fully combined. - Add eggs and cream
Crack the eggs into the mixture, one at a time, beating well after each addition. Once the eggs are fully incorporated, add the heavy cream and a pinch of salt. Mix until smooth. If desired, add a tablespoon of lemon juice to brighten the flavor. - Prepare the blueberries
Gently fold in the fresh blueberries, being careful not to crush them. If you want a more evenly distributed berry effect, you can swirl them into the batter, but for a more rustic look, leave them as they are. - Pour the filling into the crust
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even layer. - Bake the cheesecake
Preheat your oven to 160°C (325°F). Bake the cheesecake for about 50-60 minutes, or until the edges are set, and the center still slightly jiggles when you gently shake the pan. Turn off the oven and let the cheesecake cool inside for an hour before transferring it to the fridge. - Chill and set
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop its flavors. - Serve and enjoy
Once set, remove the cheesecake from the springform pan and transfer it to a serving plate. Garnish with additional fresh blueberries or a drizzle of white chocolate before serving. Enjoy!