Bilberry white chocolate cheesecake

Bilberry white chocolate cheesecake

The classic cheesecake takes some hours to prepare, but is definitely worth the wait. The secret of the recipe: the perfect combination of bilberry and white chocolate.

Ingredients
Crust:
200g Digestive or other biscuits
100g butter, melted 

Bilberry (wild blueberry) filling:
4 sheets of gelatine
3-4 teaspoons of Nordic Wild Foods bilberry powder (or 300g fresh berries)
125g quark or thick yoghurt (e.g. Greek yoghurt)
200g cream cheese
1dl sugar
2 tablespoons boiling hot water
2dl whipping cream

White chocolate filling:
3 sheets of gelatine
125g quark or thick yoghurt
200g cream cheese
1dl sugar
2 tablespoons boiling hot water
200g white chocolate
2dl whipping cream
 
Crush the biscuits to crumbs and add melted butter. Mix thoroughly and tip into a loose-bottomed tin lined with parchment paper. Press firmly into the base. Chill in the fridge.
 
To make the bilberry filling, place sheets of gelatine in cold water. Mix the quark or yoghurt, cream cheese, sugar and bilberry powder. Remove the gelatine from water and squeeze it with your hands so that as much water as possible is removed. Melt the gelatine in boiling hot water and pour it carefully in the yoghurt mixture. Add whipped cream. Pour the entire mixture on top of the crust and place in the fridge for at least an hour.
 
For the white chocolate layer, follow the same steps as when making the bilberry filling, but instead of the bilberry powder add the melted white chocolate as the final ingredient. Pour the entire mixture on top of the cake and place in the fridge for at least 4 hours or until the cake is set.

Add fresh berries, edible flowers or any other toppings of your choice.