Eggless Blueberry and White Chocolate Baked Cheesecake

5 steps · 1h 30m total
- 01
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Combine the crushed digestive biscuits with the melted butter and mix thoroughly. Firmly press the mixture into a greased 10-inch springform tin.
For the filling, beat together all the remaining ingredients (excluding the blueberries) until the mixture has thickened. Be careful not to overmix.
Bake the cheesecake at 180 degrees Celsius for 1 hour, or until it's set. If you're using a fan oven, it might cook a little quicker.
Let the cheesecake cool completely at room temperature, then refrigerate for at least 8 hours before serving.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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