I kind of have a thing for cheesecake. A few weeks from now I started craving it and this desire has not stopped until yet. This weekend, I came across a recipe called “The best cheesecake in the world”. Dear reader, be careful when reading such things – do not believe everything written on the internet. I was very sceptical at the beginning, as I have been disappointed with such “best” recipes, but the instructions did not sound too complicated, so I gave it a try.

This cake has a crust which holds the whole mass together. I am not reaally a fan of crusts in cheesecake, because they usually take quite some time to prepare and are dry when baked. But this one is no big deal concerning the preparation and is a little crunchy, which is really an interesting experience to taste.

To make the whole thing a little special, I cut one white chocolate into small pieces with a knife and put it in the batter. Also I put some blueberries in the middle of the batter. And no doubt, the cheese layer was by far the best one I have ever tried. It uses beaten heavy cream to get fluffy and the white chocolate inside makes it taste full and rich.

Although my version turned out a bit burned, as can be seen in the pictures, it did not taste burned at all. So please do not let the brown top scare you, the most important thing is that the mass is baked. And now here the instructions for the surprisingly simple “best” white chocolate blueberry cheesecake.

White Chocolate Blueberry Cheesecake

(for a round 26 cm (10´´) pan)

crust:

200 g (1 2/3 cups) flour
75 g (1/3 cup) sugar
75 g (1/3 cup) butter
1 egg
1 tsp baking powder

cheese layer:

125 g (1/2 cup + 1 tbsp) butter
180 g (3/4 cup + 1 tbsp) sugar
1 tsp vanilla extract
1 pckt instant vanilla pudding powder
3 eggs
500 g (18 oz) curd
200 g (6,5 oz) sour cream
200 ml (3/4 cup) heavy cream
150 g (5 oz) frozen blueberries, defrosted and dripped off
100 g (3 oz) white chocolate, chopped into small pieces or shredded

To prepare the crust, soften the butter in a microwave and mix together with the other ingredients for the crust until a crumbly dough comes together.

Preheat the oven to 180°C (350°F).

Oil a round pan and spread the dough on the ground and form a rim of about the width of two fingers. Place the crust in the fridge until the cheese mass is done.

For the cheese layer, mix butter, sugar, vanilla extract, pudingpowder and eggs in a bowl. Add curd and sour cream and cream until incorporated.
Beat the heavy cream in a seperate bowl, then fold it gently in the rest of the mass. Last but not least, put in the chopped white chocolate.

Pour half of the mass into the prepared pan, then spread the blueberries onto it. Now spread the rest of the mixture on top.

Bake for a good 60 minutes, until the cheese mass is done.