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Wonderful White Choc Cheesecake With Blueberries

Creamy decadent cheesecake with a wow factor to impress even the fussiest guest.

Method

Preheat oven 180°C (160°C fan-forced).
Grease base and sides of 22cm spring form pan. Using a food processor mix flour, almond meal, sugar & chilled butter; process until mixed well. Add chilled water until dough comes together. Press the mixture evenly and firmly over base of the pan; refrigerate for 10 minutes and bake for 20–25 minutes until golden. Leave to cool.
Combine gelatine & water; stir until gelatine dissolves; cool 5 minutes.
Beat cream cheese, sugar & cream with an electric mixer until smooth. Add gelatine mixture and melted NESTLÉ BAKERS’ CHOICE White Melts; beat until just combined; pour into pan over cool base. Refrigerate for 4 hours or overnight until set. Top with fresh blueberries.

½ cup (75g) WHITE WINGS Plain Flour

½ cup (400g) Community Co Almond Meal

1 tbsp CSR Caster Sugar

75g unsalted butter, chilled cut in cubes

½ tbsp chilled water

1 tbsp gelatine

1/3 cup (80ml) hot water

500g cream cheese, softened

¾ cup (110g) CSR Caster Sugar

300mL cream

290g pkt NESTLÉ BAKERS’ CHOICE White Melts, melted

1 punnet Blueberries

290g pkt NESTLÉ BAKERS’ CHOICE Dark Melts (optional – for choc curls)

Hint – For added ‘WOW’ factor, decorate with choc curls!

1. Melt pack NESTLÉ BAKERS’ CHOICE Dark Melts & spread evenly over a cold surface such as a baking tray, marble board or a laminate bench top.
2. Leave until almost set at room temperature. Drag a large sharp knife evenly at a 45–90° angle across the surface of chocolate to create curls.