When I need a simple crowd-pleasing dessert, a no-bake cheesecake fits the bill perfectly.
This white chocolate version uses Biscoff biscuits for a toasty, almost caramelised flavour in the crust and it is topped with a blueberry compote infused with a little tarragon for a beautiful herbal aniseed flavour.
© Matthew HagueThis recipe is from Edd Kimber's Chocolate Baking, published by Quadrilles, £18, photography copyright Matthew Hague
1. For the biscuit base, finely crush the Biscoff using either a food processor or by placing the biscuits in a freezer bag and beating with a rolling pin until finely ground.
2. Tip the crumbs into a bowl, add the butter and salt and stir until thoroughly combined. Tip this mixture into the base of a 23 cm loose-bottomed tart tin and spread, gently pressing it into an even layer.
3. Use a flat-bottomed glass to compact the crust across the base and up the sides of the tin. Refrigerate whilst you make the cheesecake.
1. Put the chocolate in a small bowl and melt it, using either a microwave or a bain-marie. Set aside for about 10 minutes until cool but still fluid.
2. Place the chocolate and all of the remaining cheesecake ingredients in a large bowl and whisk until thick and holding soft peaks.
3. Scrape atop the biscuit base and spread into an even layer.
1. Place 250g of the blueberries, the sugar, lemon juice and tarragon in a saucepan, along with 50ml ater and bring to the boil over a medium heat.
2. Once at a rolling boil, cook for 3–4 minutes until the fruit is starting to break down and the liquid is slightly reduced.
3. In a small bowl whisk together the cornflour and 2 tablespoons of the liquid from the pan. Pour this slurry into the saucepan and cook, stirring constantly, for a further minute or until you have a jam-like consistency.
4. Scrape the compote into a bowl, cover, and refrigerate until needed.
5. When ready to serve, remove the compote from the refrigerator and stir through the remaining blueberries. Spoon atop the cheesecake, spreading over most of it, but leaving a small border around the edge.
6. Kept refrigerated, the cheesecake will keep for up to 2 days.
