Summary

One serving contains 553 calories, 9g of protein, and 37g of fat. For $1.33 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A few people made this recipe, and 17 would say it hit the spot. If you have cream cheese, vanillan extract, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. Try White Chocolate Blueberry Cheesecake, Blueberry And White Chocolate Cheesecake, and No Bake White Chocolate Blueberry Cheesecake for similar recipes.

Instructions

1. Method for the base:
2. Combine the crushed digestive biscuits with the melted butter and mix thoroughly.
3. Firmly press the mixture into a greased 10 inch springform tin.
4. Method for the filling:
5. Beat together all of the ingredients (excluding the blueberries) until it has thickened. Kurma suggests not to overmix this.
6. Pour of the mixture on top of the crust and scatter on the blueberries. Pour the rest of the cheese mixture over the blueberries. This method protects the blueberries from burning in the oven and the flour they are dusted in will stop them from sinking to the bottom of the cheesecake during cooking.
7. Bake at 180 degrees Celsius for 1 hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).
8. Allow to cool and refrigerate for at least 8 hours.
9. Cut into (extra) large wedges and serve.

Ingredients

• 1 blueberries, dusted with a little plain flour
• 2 butter, melted
• 3 cornflour
• 4 cream cheese, at room temperature
• 5 digestive biscuits, crushed
• 6 double cream
• 7 granulated sugar
• 8 lemon juice
• 9 ricotta cheese
• 10 vanilla extract
• 11 white chocolate, melted

Directions

• 2 Pour of the mixture on top of the crust and scatter on the blueberries.
• 3 Pour the rest of the cheese mixture over the blueberries. This method protects the blueberries from burning in the oven and the flour they are dusted in will stop them from sinking to the bottom of the cheesecake during cooking.
• 4 Bake at 180 degrees Celsius for 1 hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).Allow to cool and refrigerate for at least 8 hours.
• 5 Cut into (extra) large wedges and serve.