White Chocolate Cheesecake with Blueberries - Vit Choklad Cheesecake med blåbär

I've made this cake twice now and it's always been a hit. My mum-in-grace and her friend who tasted it have been asking for the recipe in Swedish, so I have to do some homework and translate it. I've made this both with fresh blueberries and frozen ones and in my opinion, the fresh ones are better. However, if you can't find it, the frozen ones will work too, but you have to be prepared for some 'coloration' of the cheese portion as blueberries produce quite a bit of juice as it thaws, which isn't that bad :)

The original recipe uses the common digestive biscuit base but I've tried using Marie cookies with great results too, so you can choose according to your preference.

För recepten i svenska, klicka här.

Ingredients (these portions are for a normal 23cm diameter tin, but for my pictures, I halved the recipe because I was using a smaller tin)

Cake base 

200g digestive biscuits or 160g marie biscuits, crushed

100g melted butter

2 teaspoon of sugar (optional)

Blend and mixed well together, then press onto the bottom of the cake tin. Bake at 160 degrees celsius for 10 minutes and let it rest in the tin and cool.

 

Filling

500g cream cheese at room temperature

180g sugar

150g white chocolate, melted

5 eggs

200g sour cream

1 tablespoon lemon juice

1 lemon zest

100g whipping cream

100g blueberries, with some for garnishing

 Steps

1. Cream the cheese and sugar until light and smooth, then add the melted white chocolate and cream until well blended.
   
   
   
   Melting the white chocolate over a bowl over a pot of boiling water
2. Add the eggs one at a time, being careful to avoid any lumps in the mixture by ensuring all your ingredients are at room temperature. Cream until well combined.
3. Add the sour cream, lemon juice and lemon zest and lastly the whipping cream until all are smooth and well incorporated.
4. Sprinkle the blueberries (fresh or frozen) over the biscuit base and pour the cheese filling over. Some berries (especially the frozen ones) will come floating up with the filling but it's ok.
   
   
   
   Using a mix of fresh and frozen berries
5. Bake in a water bath at 160 degrees celsius for 60-70 minutes (as recommended in Alex Goh's book, but for me I baked it for about 1.5hrs until it sets). Use a stick to test if it's set, it would be still a little wet if it's just set.
   
   
   
   Preparing for the water bath by wrapping the cake tin with aluminum foil
   
   
6. Remove the tin from the water bath and leave the cake in the oven with the door slightly open for 30 minutes.
   
   
   
   How it looks when set
7. Remove the cake from the oven and let it cool before refrigerating it for 5 hours.
8. For garnishing after releasing the cake from the tin, you can use white chocolate curls or fresh blueberries.
   
   
   
9. You can use other fruits like peaches or other berries for this recipe too.