Blueberry & White Chocolate Cheesecake

This is a recipe I have adapted from my mother in law and its so very good, best to make it the day before.

You’ll need:

1 ¼ packet of sweet biscuits (I use Nice)

80g of butter

2 packets of cream cheese at room temperature (250g each)

1 tin of condensed milk

1/3 cup of fresh lemon juice

1 heaped tablespoon of gelatine

3 tablespoons of hot water

3/4 cup of frozen blueberries (or any berries you prefer)

1/2 cup of cream

1/3 block of white chocolate

Crush biscuits in food processor.  Melt butter and add to crushed biscuits.  Push biscuit mixture into greased spring form tin.  Refrigerate.  Rinse food processor bowl and blade and add blueberries.  Blitz and set aside

Beat together cream cheese until smooth.  Add condensed milk and lemon juice and beat until smooth.  Melt chocolate in microwave in a heatproof bowl at medium heat until smooth  and once some of the heat has subsided (but before it sets) add to cream cheese mixture along with cream.  Mix until combined and add the gelatine to a glass of hot water (approximately 3 tablespoons of hot water) one combined add this to cream cheese mix, beat again until combined.  Pour half of the cream cheese mixture into your blueberries and blitz to combine.

Pour blueberry cheesecake mix into prepared biscuit base and then carefully top with the other mix.  Refrigerate overnight for best results and top with grated white chocolate.

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