White Chocolate Cheesecake

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	4 hrs 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

200 g biscuit (s) (Oreos, shortbread biscuits, cookies, etc.)
100 g butter, melted
400 g chocolate, white
250 g mascarpone
200 g sour cream
200 g cream cheese (full fat)
200 g blueberries, up to 250

Instructions

Put the biscuits in a freezer bag and chop them up with a rolling pin, alternatively use a mixer to make them a little finer.
Now mix the biscuit pieces with the melted butter in a bowl and distribute them in a 24 cm springform pan lined with baking paper and press down well. The bottom then has to be in the refrigerator for about half an hour so that it hardens.
In the meantime, the chocolate is melted over a hot water bath and should then cool for about 20 minutes for further processing.
Put the mascarpone, sour cream and cream cheese in a mixing bowl and stir for several minutes until creamy. Add the chocolate and stir in well.
Now add 200 g blueberries and carefully fold in with a spatula.
Put the cheese cream on the biscuit base and let the cheesecake set in the refrigerator for 3 hours. Optionally, garnish the cake with more blueberries afterwards.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.