Cheesecake originated from Eastern Europe and has been adapted by many countries one of those being USA- New York. I adore the denseness of New York cheesecake and with its contrast of the fruit with the creamy white chocolate. They make a fantastic end to a dinner party.
Blueberry and White Chocolate New York Cheesecakes
Makes 24 individual or 1 large cake
Crust
300g digestive biscuits
150g butter, melted
Filling
750g cream cheese
90g caster sugar
50g cornflour
2 teaspoons vanilla sugar
3 eggs
100ml whipping cream
200g white chocolate
80g fresh or frozen blueberries
Preheat oven to 180 degrees
Put biscuits and butter in food processor till combined
Place cup cake liners in cup cake tray
Press 1 tablespoon of mixture into each liner
Bake in oven for 10 minutes
Beat together cream cheese,sugar, cornflour and vanilla sugar
Beat in eggs one at a time and fold in cream
Melt white chocolate then stir into cheesecake mixture
Pour filling over each crust and sprinkle blueberries on top
Bake for 40 minutes. To prevent cheesecake from browning, cover with foil when they become golden brown
Turn the oven off and leave cheesecakes to continue cooking for 30 minutes
Perfect!
