[egbert]

WHizz 4oz digestive biscuits into breadcrumbs in the food processor, and then add 2oz melted butted and whizz some more. Line your tin with baking parchment and press the breadcrumb into the tin to make the base.


Melt 400g white chocolate in a heatproof bowl over a pan of water.
Beat together 284 ml double cream, 250g full-fat soft cheese and 250g marscarpone.
Once melted, allow chocolate to cool slightly then stir into the mix, and spoon into the tin.

Leave in fridge for 3 hours.


Then if you were feeling really adventurous - Blueberry sauce topping . . .
Blend together 5oz blueberries, 2oz caster sugar, 1tbsp lemon juice until a smooth puree.
Press through a sieve.

Top the cheesecake with another 5oz blueberries and drizzle with sauce.

[Daisy]

Oooooooh sounds delicious

[faith0504]

oh my lord that sounds incredible, must do that this week  thank you

[bloomer]

im going to try it at the weekend i think, although not struck on blueberries so i'll do mine with raspberry sauce!!!

[LouiseG]

I made a similar cheesecake today but just stirred in 150g of fresh rasberries into the mix. mmmm yummy 

[Joe11]

Mmmmm sounds amazing, going to make this week and take round to share with friends. Will post how it goes down 

[BlueDaisy]

Oh yum, thank you
Supposed to be dieting but might have to try this one. I do like an easy recipe!

[northfifeduckling]

steamed and slightly thickened rhubarb topping with this is so nice!

[ellisr]

Now this is one of the best recipes I have made in a long time

[egbert]

Nice to see it appreciated!

[ellisr]

I am now ordered to make this every weekend so it must be good not that I get a lot