White chocolate & blueberry cheesecake

I am currently visiting my parents in Estonia and it is nearly impossible to stay over and not make a cheesecake (or two). Although my mum was insisting that I'd make the classic one, I really wanted to try out something new and different. And to my pleasant surprise I made such a good choice that she said that she likes this even more than the other one!

This is slightly different from the other cheesecakes I've made as it uses curd cream (this is the one I used). Curd cream is something I've only seen in Estonia and I know it's available in Scandinavia, the Baltics and Russia as well, but if you don't have curd cream, use ricotta instead.

I love trying out new cheesecakes and have to say that they make a lovely summery dessert, even though they're quite heavy. The fact that you can have berries and the cake is served chilled makes up for the heaviness. This cake is really simple to make and takes a lot less work than the ones I usually make. On top of that the blueberries go so well with the creamy vanilla cake that it just melts in your mouth. And I have to say I was pleasantly surprised by the fact that the white chocolate didn't make it too sweet and you can just barely taste it. All in all, a lovely summery dessert that's guaranteed to go down a treat.

Ingredients
(Serves 12/16)
Base:
- 300g Digestive biscuits
- 150g butter

Filling:
- 500g Philadelphia cream cheese
-  380g vanilla curd cream (quark cream)
- 1 dl sugar
- 2 dl flour
- 1,5 tsp vanilla sugar
- 3 eggs
- 1 dl cream
- 200g white chocolate
- 2 dl blueberries

Directions
First preheat the oven to 175C and line a round springform tin with baking paper. Then prepare the base. Crush the digestive biscuits and melt the butter. Mix together and press into the baking tin. Bake for 10 minutes and then set aside.

To make the filling, whip the cream cheese and curd cream. Then add sugar, flour and vanilla sugar. Add the eggs one by one and finally add in the cream. Melt the white sugar in a bain marie and add into the filling mixture.

Pour the mixture on top of the base, top it off with blueberries, cover with foil and bake for 45 minutes. Then leave it in the oven for another 30 minutes with the door open. After that place in the fridge and chill properly before serving.