Blueberry And White Chocolate Cheesecake

INGREDIENTS

• 200g plain digestive biscuits
• 100g butter
• 400g good-quality white chocolate, broken into pieces
• 250g full-fat cream cheese
• 250g mascarpone cheese
• 250ml double cream
• 250g blueberries

For the coulis:

• 150g blueberries
• 2 tbsp icing sugar
• Juice of half a lemon

METHOD

1. Grease and line a 20cm (8in) non-stick springform cake tin.
2. 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.
3. Melt the butter in a large saucepan over a medium heat then add 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 to chill while you prepare the rest of the ingredients.
4. Place the white 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.
5. Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the melted white chocolate and lastly fold in most of the blueberries, holding a few back to serve.
6. Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hours.
7. When almost ready to serve, make the coulis. Add the blueberries, icing sugar & lemon juice to a small pan over a high heat. Bring to the boil, then turn down the temperature and simmer for 5 mins until the blueberries are soft.
8. Remove the cheesecake from the tin and serve in generous slices drizzled with the coulis and some extra blueberries.