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Blueberry and White Chocolate Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




75g pack dried blueberries
100ml Taste the Difference still lemonade
203g cheesecake mix
50g butter, melted
250ml milk
75g white chocolate drops
75g Belgian plain chocolate

Recipe



Place the dried blueberries in a bowl, add the lemonade and leave to soak for approximately 25 minutes.

In the meantime, take the biscuit crumb from the cheesecake mix and add to the melted butter. Use this in a 15-18cm foil lined sandwich tin to form a base, refrigerate until firm.

Next take the cheesecake packet mix and combine with the milk using an electric whisk, drain the blueberries and fold in 50g along with 50g of the chocolate drops. Spread over the biscuit base and chill in the fridge for 45 minutes - 1 hour.

Melt the Belgian chocolate and drizzle over the cheesecake, then scatter over the remaining blueberries and chocolate drops. Chill briefly, remove from the tin and serve.