I used wild blueberries here, but regular blueberries will do as well.
FOR THE CRUST:
100 g Petit Beurre biscuits
80 g butter, melted
FOR THE FILLING:
3 packages 375-g fresh cheese (Liberté old style cottage cheese or quark)
1 cup granulated sugar
¼ teaspoon salt
1 vanilla bean
4 eggs
8 oz (225 g) white chocolate
½ cup blueberries
1. Preheat oven to 350 °F (175 °C)
2. Line an 9-inch springform pan with aluminum foil
3. Crush the biscuits in a food processor. Mix with melted butter and press into prepared pan. Bake for 8 minutes. Set aside.
4. Increase oven temperature to 450 °F (230 °C)
5. Split the vanilla bean lengthways, scrape out the seeds. Mix with the cheese. Set aside.
6. Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water
7. Using an electric mixer, beat the cheese until very smooth. Add the sugar and salt and beat until well combined.
8. Beat in eggs, adding one at a time and scraping the sides as needed until the mixture is smooth.
9. Mix in white chocolate. Fold in blueberries.
10. Spoon the cheese mixture onto the prepared crust. Bake on the bottom rack of oven for 15 minutes. Reduce oven temperature to 210 F (100 °C) and continue to bake for 1 hour. When done, the cheesecake should be mostly solid around the edges but still jiggle a little in the center when you shake the pan.
11. Immediately run a thin knife around the edge of the cake.
12. Cool the cake in the oven with the door ajar for 1 hour.
13. Remove from oven and chill overnight in the fridge.
* The original recipe uses graham cracker crumbs for the crust, and cream cheese and vanilla extract in the filling.
Original entry: http://forthebodyandsoul.blogspot.com/2008/10/white-chocolate-blueberry-cheesecake.html
Copyright © 2008 For the Body and Soul. All rights reserved.
