White Chocolate Cheesecake
with a blueberry jam swirl | 12 slices
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Cream cheese
(Contains: Melk (inclusief lactose))
100 g
White chocolate chips
(Contains: Melk (inclusief lactose), Soja May be present: Sesamzaad, Gluten, Walnoten, Macadamianoten, Paranoten, Hazelnoten, Amandelnoten, Pistachenoten, Rogge, Cashewnoten, Pecannoten, Haver, Gerst, Noten, Tarwe, Spelt, Pinda's)
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
30 g
Blueberry jam
(May be present: Noten, Pinda's)
180 g
Speculaas pieces
(Contains: Gluten, Tarwe May be present: Gluten)
1 piece
Lime
Not included in your delivery
75 g
[Plant-based] butter
50 g
Sugar
Nutrition Values
Utensils
Cooking Steps
- Crush the speculaas pieces with an immersion blender in a mixing bowl until you get an almost powdery consistency.
- Melt the butter in a pot and mix in the crushed speculaas.
- Add the mixture to a 24cm cake tin and press it down firmly with the back of a spoon to form the base layer.
- Cool the speculaas base in the fridge until the filling is ready.
- Boil a shallow layer of water in a saucepan, then place a heat-resistant bowl on top, making sure it doesn't touch the water.
- Add the white chocolate and melt while stirring. Set aside to cool when done.
- When the chocolate is cooled but still molten, mix in the cream cheese.
- In another bowl, use a handheld mixer to whip the heavy cream along with the sugar.
- Zest the lime.
- Add the whipped cream to the white chocolate and cream cheese filling and mix together. Add in 1 teaspoon of lime zest.
- Spread the cheesecake filling over the speculaas base. Divide a few dollops of the blueberry jam over the filling, and with a fork, carefully swirl it through.
- Put the cheesecake in the fridge and let it set for at least 4 hours. Scatter 1 tsp of lime zest on top to garnish.
