BLUEBERRY AND WHITE CHOCOLATE CHEESECAKE
Prep Time: 20 minutes
Cook Time: 4 Hours refrigeration
Yield: 6 servings
You will need: 8-9 inch cake round tin. Spring form or one where the
base comes out. (You need to be able to get the pie out without damaging it.)
Ingredients:
The Base
2 1/2 oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers
The Filling
7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
3 1/2 oz or 200 g of Blueberries fresh or frozen
3 1/2 oz or 100 g White Chocolate (double this amount if you have a sweet tooth!)
***Hold back a handful of the blueberries for the top decoration
Read more >> at http://lovefoodies.com/blueberry-and-white-chocolate-cheesecake.html
Ingredients:
The Base
2 1/2 oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers
The Filling
7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
3 1/2 oz or 200 g of Blueberries fresh or frozen
3 1/2 oz or 100 g White Chocolate (double this amount if you have a sweet tooth!)
***Hold back a handful of the blueberries for the top decoration
Read more >> at http://lovefoodies.com/blueberry-and-white-chocolate-cheesecake.html
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