White Chocolate-Blueberry Cheesecake

*Biscuit Base:
225 gm plain Hobnobs* - crushed to fine crumbs
100 gm unsalted butter - melted

*Cheesecake:
300 gm white chocolate - chopped
200 gm cream cheese - at room temperature
25 gm caster sugar
500ml double cream

*Topping:
350 gm blueberries
100 gm icing sugar (confectioner's)
2 Tbsp water

Line bottom and sides of a 23cm/9-inch round springform pan with greaseproof paper.
Mix crumbs and butter. Press into the bottom of the prepared pan. Chill in the fridge.
While the the crust is chilling, melt white chocolate in a heatproof bowl set over simmering water in a saucepan. Remove from heat and cool a little until warm.
Beat cream cheese and sugar until smooth.
Stir in melted chocolate. Mix well.
Whip double cream to very soft peaks then gently fold into the white chocolate mixture.
Pour into the prepared pan. Spread and smooth top. Chill in fridge for 2-3 hours or overnight.
For the topping:
Place blueberries, icing sugar and water in a saucepan and warm gently until sugar has dissolved and the berries are starting to soften but still retains their shape.
If syrup is too thin, take the blueberries with slotted spoon into a container. Leave a few pieces and mash these to release the juice. Continue simmering the syrup for a few minutes to thicken.
Combine with the blueberries. Leave to cool.


To assemble:
Remove cheesecake from baking pan then spoon the cold blueberries with syrup over the top.


by Imelda