This makes a wonderfully creamy and rich cheesecake. A perfect make-ahead dessert, prepare it in advance and pop it in the fridge.
7oz plain digestive biscuits
3 1/2 oz butter
14oz good-quality white chocolate, broken into pieces
9oz full-fat (whole) cream cheese
8 1/2fl oz double cream
9oz mascarpone cheese
8in non-stick springform tin
- Bash the biscuits in a resealable bag with a rolling pin or any other blunt instrument you can do serious damage with, until you have fine crumbs. Place the crumbs in a large bowl.
-Melt the butter in a large pan then add to the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of the springform tin and press down with the back of a spoon. Cover and place in the fridge while you prepare the rest of the ingredients.
-Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally.
-Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the white chocolate and lastly fold in the blueberries. Spread the mixture evenly over top of the biscuit base, cover and place in the fridge for at least 2–3 hours.
-Remove the cheesecake from the tin and serve in generous slices.
Donal demonstrates how to make this chocoholic delight in the video below:
Donal Skehan is a home cook, food writer and television presenter who has written five cookbooks. He presents the TV show Kitchen Hero on RTÉ One in Ireland, Grandma's Boy on FOX International and is a judge on BBC's Junior MasterChef. Check out Donal's facebook, twitter and website and make sure to subscribe to his youtube channel for more culinary tips, recipes and food travels.