No-Bake White Chocolate, Ginger and Blueberry Cheesecake
by Jane Lovett
Rich, luscious and indulgent sums up this lovely, ridiculously easy (and very deep) cheesecake. A great way to feed and impress a crowd, it’s ideal for making ahead as it needs making at least a day in advance. For a change I sometimes can’t resist adding a little twist and topping it with blueberry compote, even though it does use another pan.
Method
Based on 12 servings, adjust as needed.
Step 1
Line the base of a 20 x 7cm round springform cake tin with a square piece of baking parchment, leaving the excess sticking out from the sides. To do this, unclip and remove the side of the tin, lay the paper over the base, then replace the side and clip it up. Lightly grease the sides of the tin with vegetable oil.
Step 2
Put the ginger biscuits into a food-processor and whizz to make fine crumbs, then pour in the melted butter and whizz again until the mixture comes together (or, bash the biscuits in a polythene bag, then combine with the melted butter). Tip into the prepared tin and press over the base, using the base of a flat glass for even distribution and getting into the edges. Chill for at least 30 minutes or until firm.
Step 3
Meanwhile, place the chocolate pieces in a microwave-safe bowl, then microwave (uncovered) on low, for a few seconds at a time, until melted. Remove and set aside.
Step 4
Using a stand mixer or hand-held electric whisk, whisk the soft cheese in a bowl until smooth, then add the cream and whisk briefly until thickened. Whisk in the melted chocolate, then fold in the ginger. Spoon the mixture into the tin and shake it to level the top, then cover and chill overnight. As the cheesecake is on the soft side, it should be eaten straight from the fridge.
Step 5
If cooking the blueberries; put into a small, non-reactive pan, with 2 tablespoons of granulated sugar and 1 tablespoon of water (these measurements will make a cheesecake to serve 12), on a low heat for 3–5 minutes, shaking occasionally. The juices will begin to run but the blueberries should remain whole. Transfer to a bowl, cool, cover and chill (for up to 3 days)
Step 6
To serve, unclip the tin, then use the overhanging baking parchment to transfer the cheesecake to a flat serving plate (leaving the tin base behind). Tumble, or arrange (lightly pressing them in) the uncooked blueberries over the top, or spoon over the compote if using. Serve immediately.
- Ingredients
- Based on 12 servings
-
1 tbsp Vegetable Oil, for greasing 1x Sainsbury's Vegetable Oil 1L -
100g Butter, melted 1x Sainsbury's British Butter, Salted 250g -
300ml Double Cream 1x Sainsbury's Double Cream 300ml -
700g Full Fat Soft Cheese 3x Philadelphia Original Soft Cream Cheese 280g -
300g Good Quality White Chocolate, broken into pieces 2x Sainsbury's White Chocolate 200g -
1 piece of Stem Ginger In Syrup, drained and finely chopped 1x Sainsbury's Diced Stem Ginger In Sugar Syrup 225g -
300g Fresh Blueberries 1x Sainsbury's Blueberries 300g -
200g Ginger Biscuits 1x McVitie's Ginger Nut Biscuits 250g