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Wonderful White Choc Cheesecake With Blueberries

Creamy decadent cheesecake with a wow factor to impress even the fussiest guest.

Preparation time:17 mins
Cooking time:4 hours


  • ½ cup (75g) WHITE WINGS Plain Flour
  • ½ cup (75g) SUNBEAM Almond Meal
  • 1 tbsp CSR Caster Sugar
  • 75g unsalted butter, chilled cut in cubes
  • ½ tbsp chilled water
  • 1 tbsp gelatine
  • 1/3 cup (80ml) hot water
  • 500g cream cheese softened
  • ¾ cup (110g) CSR Caster Sugar
  • 300ml cream
  • 290g pkt NESTLÉ BAKERS’ CHOICE White Melts, melted
  • 1 punnet Blueberries
  • 290g pkt NESTLÉ BAKERS’ CHOICE Dark Melts (optional – for choc curls)


  1. Preheat oven 180°C (160°C fan-forced).
  2. Grease base and sides of 22cm spring form pan. Using a food processor mix flour, almond meal, sugar & chilled butter; process until mixed well. Add chilled water until dough comes together. Press the mixture evenly and firmly over base of the pan; refrigerate for 10 minutes and bake for 20–25 minutes until golden. Leave to cool.
  3. Combine gelatine & water; stir until gelatine dissolves; cool 5 minutes.
  4. Beat cream cheese, sugar & cream with an electric mixer until smooth. Add gelatine mixture and melted NESTLÉ BAKERS’ CHOICE White Melts; beat until just combined; pour into pan over cool base. Refrigerate for 4 hours or overnight until set. Top with fresh blueberries.

Recipe supplied by IGA Australia.