- 1 cup blueberries, dusted with a little plain flour
- 1/4 cup butter, melted
- 1 tbsp cornflour
- 500g cream cheese, at room temperature
- 2 ½ cups digestive biscuits, crushed
- 1 1/3 cups double cream
- 1 ½ cups granulated sugar
- 1/3 cup lemon juice
- 500g ricotta cheese
- 1 ½ tsps vanilla extract
- ½ cup white chocolate, melted
- Combine the crushed digestive biscuits with the melted butter and mix thoroughly.
- Firmly press the mixture into a greased 10 inch springform tin.
- Beat together all of the ingredients (excluding the blueberries) until it has thickened. Kurma suggests not to overmix this.
- Pour ¾ of the mixture on top of the crust and scatter on the blueberries. Pour the rest of the cheese mixture over the blueberries. This method protects the blueberries from burning in the oven and the flour they are dusted in will stop them from sinking to the bottom of the cheesecake during cooking.
- Bake at 180 degrees Celsius for 1 ¼ hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).
- Allow to cool and refrigerate for at least 8 hours.
- Cut into (extra) large wedges and serve.