White Chocolate Cheesecake
200g tennis biscuits, crumbed
125g butter, melted
500g white chocolate
250g cream cheese
250g mascarpone cheese
1 lemon, the rind and juice
1 can blue berries
Mix together the crumbed biscuits and melted butter. Press the biscuits melted butter mixture into the base of a 28cm spring form tin. Place in the freezer for 7 minutes to allow chilling.
Drain the can of blueberries, and using a spoon, mush the blueberries in a sieve to remove all moisture. Set the liquid aside. Using the back of a dessert spoon, spread a thin layer of blueberries over the chilled crust. Place back into the freezer for a further 5 minutes.
Place the chocolate and cream in a bowl and then melt the chocolate by placing the bowl on top of boiling water (do not allow the mixture to come to the boil).
Once the chocolate has melted, allow the mixture to cool slightly and then whisk in the cream cheese, mascarpone and lemon, until smooth and well blended.
Pour the mixture over the crust and place back in the fridge to set overnight.
Let your imagination go wild to decorate. I used the liquid from the blueberries to make a syrup, and just played around with my creative side. Use some white chocolate for shavings…or even if you up to it, make roses…go wild! I keep it simple at the restaurant, here people tend to go for quantity and not quality!