Blueberry and Chocolate Cheesecake

    (98)
    13 hours 20 minutes

    This cheesecake is divine. Blueberry is a favourite, but don't be afraid to replace with your favourite berry or stone fruit.


    85 people made this

    Ingredients
    Serves: 16 

    • Crust
    • 2 cups (170g) crushed wheatmeal (digestive) biscuits
    • 1 cup (140g) slivered almonds
    • 1/2 cup (100g) white sugar
    • 60g clarified butter (ghee), melted
    • 2 tablespoons (30ml) caramel topping
    • Filling
    • 450g white chocolate, chopped
    • 900g cream cheese, softened
    • 3/4 cup (150g) white sugar
    • 4 eggs, beaten
    • 2 egg yolks
    • 1 tablespoon plain flour
    • 1 teaspoon vanilla essence
    • Topping
    • 1/2 cup (100g) white sugar
    • 1 teaspoon cornflour
    • 1/4 cup (65ml) water
    • 330g fresh blueberries
    • 2 teaspoons lemon juice

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Extra time:12hours chilling  ›  Ready in:13hours20min 

    1. Preheat oven to 140 degrees C.
    2. In a food processor, blend together the biscuits, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom and half way up the side of a 25cm springform pan.
    3. In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla. Blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
    4. Bake in the middle of the oven for 1 hour. Turn off the heat and crack the oven door open an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
    5. In a saucepan, combine sugar and cornflour. Stir in water and blueberries. Bring to a boil then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool and store in a glass jar until ready to serve.

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    Reviews and Ratings
    Global Ratings:
    (98)

    Reviews in English (75)

    by
    60

    I have made this cheesecake several times and it has been devoured each time. The important thing to note is that it must be refrigerated overnight because thickening occurs as it gets COLD, not as it cools in the oven to room temperature. I think the first reviewer did NOT follow the instructions on cooling properly. You must make this recipe the day before it is to be served or it will not be firm enough to cut properly. It also tastes good and looks beautiful without the blueberry topping- substitute drizzled caramel topping as used in the crust.  -  29 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    29

    With some alterations. Eliminated one egg. I used 3 eggs and 2 egg yolks. I cooked it according to the instructions, but after an hour it was still very loose. Raised the temp to 325 degrees and cooked for another 15 to 20 minutes (watch over it). When golden and appeared more firm, I lowered temp back to 275 for about 10 minutes to ensure filling was set. Followed cooling directions as written. For topping, I substituted the blueberries with strawberries and then drizzled melted white chocolate over top for presentation. Also did not use almonds in the crust. GOT RAVE REVIEWS FROM GUESTS. Definitely a crowd pleaser.  -  18 Jul 2003  (Review from Allrecipes USA and Canada)

    by
    29

    I followed the directions on the crust, and the cooking time and I even took an extra step and whipped creme for an additional topping. When this cheesecake cooled, it was runny and undone. (in fact, I had left it in the oven for an additional 5 min. cooking time before I turned off the oven and let it cool in there) I felt like it was a waste of ingredients and it was a dessert for company so it was disappointing to cut into it and have the consistancy of pudding. Due to all the egg yolk and eggs in it, I scraped off the whip creme and returned it to the oven and sent company home without dessert. For cheesecake it had the appearance of being done-but was runny on the inside and the crumbs didn't hold together like a cheesecake crust should-it was like sand. Too much work-too expensive-too bad! I cannot think of anything I did wrong on this recipe.  -  15 Mar 2003  (Review from Allrecipes USA and Canada)

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