White Chocolate Cheesecake
with a blueberry jam swirl | 12 slices4.5(46)
Calories
:
1520 kcalProtein
:
20.2g proteinTotal
:
4 hours 20 minutesDifficulty
:
EasyRecipe
Allergens:
- Tarwe
- Melk (inclusief lactose)
- Soja
- Gluten
- May contain traces of allergens
- Sesamzaad
- Pinda's
- Noten
There’s nothing more fun than baking together! Cakes, pies, cookies, you name it — our Baking Box has got you covered. Every week we offer a variety of no-fuss, easy-to-follow baking recipes. We’ll deliver the fresh ingredients, and you’ll be enjoying something delicious in no time!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
180 g
Speculaas pieces
(Contains: Tarwe May be present: Gluten)
300 g
Cream cheese
(Contains: Melk (inclusief lactose))
100 g
White chocolate chips
(Contains: Melk (inclusief lactose), Soja May be present: Sesamzaad, Gluten, Pinda's, Noten)
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
30 g
Blueberry jam
(May be present: Pinda's, Noten)
1 piece
Lime
Not included in your delivery
75 g
[Plant-based] butter
50 g
Sugar
Nutrition Values
Energy (kJ)6359 kJ
Calories1520 kcal
Fat101.3 g
Saturated Fat68.2 g
Carbohydrate133 g
Sugar97.7 g
Dietary Fiber1.9 g
Protein20.2 g
Salt3.4 g
Potassium30 mg
Calcium5.6 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Mixing Bowl
•Spoon
•Immersion blender
•Small sauce pan
•Cake tin (24cm ø)
•Bowl
•heat resisting bowl
•Saucepan
•Hand mixer
•Fork
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
