Wednesday, 14 September 2011

Blueberry and White Chocolate New York Cheesecakes

I love catching up with friends specially when good food is involved. A gorgeous couple Vanessa and Corey had invited us for dinner. I had offered to make a desert for the occasion, I scanned my cookbooks looking for some inspiration and found the recipe for these individual blueberry and white chocolate New York cheesecakes. 
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
300g digestive biscuits
150g butter, melted
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