This blackberry and white chocolate cheesecake is the perfect dessert for summer. It’s creamy and ultra-smooth and pairs perfectly with any chocolate biscuit base. Make this one of your go-to desserts when entertaining. You can make it and freeze it ahead of time for a stress-free dinner party or gathering.
Preheat the oven to 160°. Grease and line the base and sides of a 20 cm springform tin with non-stick baking paper.
Process the biscuits until finely crushed. Add the melted butter and pulse until well combined. Press the mixture gently into the base of the prepared tin and then smooth it out with the back of a spoon.
To make the filling: Using the medium speed of an electric mixer, beat the cream cheese and sugar until creamy (don’t overbeat). Add the eggs (1 at a time) and vanilla and beat until blended.
By hand, fold in the white chocolate, orange juice, orange zest, and thickened cream and mix gently until smooth.
Gently pour the cream cheese mixture onto the crumb crust. Tap the tin lightly to remove any air bubbles. Place blackberry jam in the microwave for 40 seconds or until very soft. Drizzle over the cheesecake mixture and swirl gently with a knife.
Place the cake tin onto a tray lined with baking paper and bake in a preheated oven for 1 hour. Carefully remove from the oven and allow to cool completely (the cheesecake will be wobbly). Once cooled down, refrigerate for 2-3 hours until cold.
To serve, drizzle with extra melted blackberry jam, top with blackberries, and garnish with remaining white chocolate shaves.