New York Blueberry Cheesecake

New York Blueberry Cheesecake

For the crust
300 grams digestive biscuits
150 grams unsalted butter, melted

For the filling
600 grams cream cheese
250 ml curd cheese
90 grams castor sugar
50 grams cornflour
2 tsp vanilla
3 eggs
100 ml whipping cream
200 grams good quality white chocolate
75 grams fresh blueberries
Non-stick 25cm cake tin

Preheat the oven to 175 degrees C. Grind the biscuits finely in a blender and mix the crumbs with the melted butter. Press the mixture into the bottom of a non-stick 23cm cake tin. Bake in the centre of the oven for 10 minutes. Leave to cool.

Beat together the cream cheese and curd cheese until creamy. Mix together the sugar and add to the cheese mixture. Beat in the eggs, one at a time and then fold in the whipping cream. Break the chocolate into pieces and melt in a bowl set over a pan of simmering water. Stir the chocolate into the cheesecake filling. Pour the filling over the crust and sprinkle the blueberries on top. Bake in the centre of the oven for about 40 minutes. To prevent the cheesecake from burning, cover with foil when it is golden-brown. Turn off the oven and leave the cheesecake to continue cooking in the residual heat for 30 minutes.

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