Guests will love this melt-in-the-mouth, super-creamy pud – seconds anyone?
Serves 10
Ingredients
200g digestive biscuits, whizzed into crumbs
50g Dr. Oetker Milk Chocolate Chips
100g butter, melted
600g cream cheese
250g mascarpone
200g caster sugar
1 Dr. Oetker Select Vanilla Pod, seeds only
3 medium eggs
2 tbsp Dr. Oetker Cornflour
For the Blueberry Compote:
300g blueberries
1 tsp Dr. Oetker Ground Arrowroot
50ml water
2 tbsp sugar
Squeeze lemon
Method:
1. Heat the oven to Mark 3/170°C. Mix the biscuit crumbs and chocolate chips with the melted butter and press into a lightly greased 20cm spring-clip cake tin. Chill well.
2. Whisk together the cream cheese, mascarpone, caster sugar, vanilla, eggs and cornflour until smooth, then pour into the tin and level. Bake for 50 mins-1 hr. Allow to cool.
3. To make the compote, put all the ingredients into a small saucepan and bring to a simmer. Allow to thicken for a few mins, then cool in the fridge. Serve the compote poured over the cheesecake.
