White Chocolate and Blueberry Cheesecake

31.3.2015

White Chocolate and Blueberry Cheesecake
White Chocolate and Blueberry Cheesecake

Berrie is an excellent stand-alone product on its own. It can also be utilized in bakery. Here we show how to use Wild Blueberry Berrie to glaze a delicious cheesecake.

Crust:

  • 7 oz digestive biscuits
  • 3 oz butter or margarine

Gelatin glaze:

  • 1 carton wild blueberry Berrie
  • 1/5 cup sugar
  • 1 tsp lemon juice
  • 3 gelatin sheets
  • dribble of water

Filling:

  • 10 oz vanilla fromage frais
  • 3 eggs
  • 4/5 cup sugar
  • 9 oz white chocolate
  • 2 tsp vanilla sugar
  • 6 gelatin sheets
  • 1 4/5 oz water
  • 10 3/5 oz cream

Line the bottom of a springform pan with parchment paper. Crush biscuits and melt butter. Mix until smooth and press evenly onto the bottom of the springform pan.

Whisk together egg and sugar. Add fromage frais and vanilla sugar to the mixture. Melt chocolate and add it to the mixture as well. Mix all ingredients until smooth. Soak gelatin sheets in cold water until softened. Then dissolve them in 1 4/5 oz of boiling water. Mix gelatin mixture into the cake mixture. Whip cream and add to mixture. Spread mixture onto the crust and allow to set in the refrigerator.

Meanwhile, prepare the glaze. Mix sugar and lemon juice into Berrie. Soak gelatin sheets in cold water and then dissolve them into a dribble of boiling water. Mix gelatin mixture into the Berrie mixture. Spread the mixture onto the set cake and allow to set again in the refrigerator.

Serve with blueberry sauce (Wild Blueberry Berrie and icing sugar) if you like.

The recipes have been drawn up using the imperial units system.