Monday, 15 September 2014



For the Crust (Gluten-Free)


3/4 cup ground Almonds
3/4 cup finely shredded Coconut
1 (2.5 - 3oz) packet of Pecans or Walnuts, crushed (roughly 3/4 cup)
3 Tablespoons Sugar
6 Tablespoons, unsalted Butter, melted

Helpful tools: 

Glass with a flat and smooth bottom
*Rolling pin to crush the crackers and nuts

For Regular crust

1 1/2 cups Shortbread Cookies
3/4 cup crushed pecans/walnuts
5 tablespoons Butter, melted


To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. Chill the crust while you are making the filling. For easier removal, line the springform pan with parchment paper before adding the crumbs.

For the Filling


14-16 oz good quality White Chocolate,* broken into pieces 
3 Tablespoons, unsalted Butter
2 (8-ounce) packages Cream Cheese, room temperature
1/4 cup caster or super-fine white Sugar
6 Fl. oz / 3/4 cup - Heavy (or whipping) Cream 
1 teaspoon, pure Vanilla Extract

*If you want a wonderful cheesecake, don't use the Baking Chocolate - choose a good quality chocolate.


In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally. Let it cool for a couple of minutes afterwards.

While the butter and chocolate are slowly melting, prepare the other ingredients. In a separate bowl or in the bowl of a stand mixer, mix together the cream cheese, heavy cream and sugar until it has a smooth consistency, roughly 3 minutes. Note that your cream cheese should be in room temp so it's easier to mix. Pour in the vanilla extract. Mix just until it's fully blended in.

Stir the cooled chocolate mixture into the cream mixture. Pour or spoon the mixture on the prepared tin. Gently stir in the pureed blueberry, trying to create a marbled effect (check how it's done). Allow  it to set at least overnight. This can be made about 2 days ahead. 

Make the Blueberry Topping. Let the sauce cool and then spread over the cheesecake before serving. This is so good!

For the Lemon Blueberry Topping

1 pint plus 1/2 cup Blueberries 
Zest of 1 lemon plus juice of 1/2 lemon
2 1/2 Tablespoons Sugar
1 teaspoon Arrowroot starch diluted in 1 teaspoon water (optional) - just to thicken it slightly

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake. 

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