White Chocolate Blueberry Cheesecake Recipe 475 Food

WHITE CHOCOLATE BLUEBERRY CHEESECAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, 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 10 inch springform pan.
• Make the filling: 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 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
• Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
• Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. 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.

WHITE CHOCOLATE BLUEBERRY CHEESECAKE

Steps:

• -preheat oven to 325.
• -mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes.
• -beat together until smooth cream cheese and sugar in a large bowl.
• -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
• -beat egg mixture into cream cheese mixture.
• -finely chop the white chocolate and add to cream cheese mixture.
• -pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side.
• -For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes.
• -Pour compote on top of the cheesecake.
• -bake for 50 minutes.
• -For the topping - mix sour cream and powdered sugar together and drizzle over top.
• -Add grated chocolate.
• -let chill for at least 3 hours.

WHITE CHOCOLATE CHEESECAKE

Steps:

• Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
• Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
• Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
• Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
• Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.

WHITE CHOCOLATE BLUEBERRY CHEESECAKE RECIPE - (4.7/5)

Steps:

• Preheat oven to 325°F. Lightly spray a 9-inch springform pan with non-stick baking spray (or grease it with butter and a light sprinkle of flour). Wrap the bottom and sides of the pan with several layers of heavy duty tinfoil (I highly recommend doing several diligent layers here to ensure no water seeps though to the crust). CRUST: In the body of a blender or food processor, combine the graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Transfer crumb mixture to a large bowl; add in the melted butter and stir well to combine. Press the mixture into the prepared pan, working from the center and up the sides. Bake for 8 minutes. Place crust on a wire rack to cool while you prepare the filling. WHITE CHOCOLATE BLUEBERRY FILLING: Beat the softened cream cheese and Greek yogurt in a blender or food processor, scraping down the sides as needed, until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula. Top with dollops of the blueberry puree and gently swirl with a skewer or toothpick for a marble effect. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes, inside the oven, with the door shut. The cheesecake should still be slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve! FRESH BLUEBERRY SWIRL: In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow mixture to cool completely before using. When ready to use, follow instructions above. Notes: For best results, recipe should be followed exactly as written. Blueberry puree can be made 3 days in advance and stored, covered in the fridge, until needed. Cheesecake will keep, stored and covered in the fridge, for 5 days. Cheesecake may also be frozen for up to two months. Thaw fully before serving.

WHITE CHOCOLATE BERRY CHEESECAKE

Steps:

• Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn't touch the water. Line a lightly oiled 900g loaf tin with cling film.
• Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
• Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
• Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
• To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.