Serve in generous slices!
- 200 g (7oz) plain digestive biscuits
- 100 g (3½ oz) butter
- 400 g (14oz) good-quality white chocolate, broken into pieces
- 250 g (9oz) full-fat cream cheese
- 250 ml (8½fl oz) double cream
- 250 g (9oz) mascarpone cheese
- 250 g (9oz) blueberries
- Note: You will need a 20cm (8in) Non-stick springform cake tin.
- Bash the bisquits in a resealable bag with a roling pin, or any other blunt instrument you can do serious damage with, until you have fine crumbs.
- Melt the butter in a large saucepan 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.
- Place the 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 occationally.
- Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the white chocolate and lastly fold in the blueberries. 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.
- Remove the cheesecake from the tin and serve in generous slices.
This recipe and many more are available in Donal's book, Kitchen Hero , published by Harper Collins.
More by Donal Skehan:
- Sunday Brunch: Fridge Leftovers Frittata
- Donal Skehan's Fish & Chips recipe
- My Perfect Scrambled Eggs