Wonderful WHITE CHOC CHEESECAKE WITH BLUEBERRIESSERVES: 18PREP TIME: 20 mins (+ chill time)SET TIME: 4 hrs

INGREDIENTSBase½ cup (75g) WHITE WINGS Plain Flour½ cup (75g) COMMUNITY CO. Almond Meal 1 tbsp CSR Caster Sugar75g unsalted butter, chilled cut in cubes½ tbsp chilled water

Filling 1 tbsp gelatine 1/3 cup (80ml) hot water 500g cream cheese, softened ¾ cup (110g) CSR Caster Sugar 300ml cream 290g pkt NESTLÉ BAKERS’ CHOICE White MELTS, melted

Decoration1 punnet fresh blueberries290g pkt NESTLÉ BAKERS’ CHOICE Dark MELTS (optional – for choc curls)

METHOD1. Preheat oven 180/160 °C fan forced.2. Grease base and sides of 22cm spring form pan.

Using a food processor mix flour, almond meal, sugar & chilled butter; process until mixed well. Add chilled water until dough comes together. Press the mixture evenly and firmly over base of the pan; refrigerate for 10 minutes and bake for 20–25 minutes until golden. Leave to cool.

3. Combine gelatine & water; stir until gelatine dissolves; cool 5 minutes.

4. Beat cream cheese, sugar & cream with an electric mixer until smooth. Add gelatine mixture and melted White MELTS; beat until just combined; pour into pan over cool base. Refrigerate for 4 hours or overnight until set. Top with fresh blueberries.

Hint – For added ‘WOW’ factor, decorate with choc curls!1. Melt pack Dark MELTS & spread evenly over a cold

surface such as a baking tray, marble board or a laminate bench top.

2. Leave until almost set at room temperature. Drag a large sharp knife evenly at a 45–90° angle across the surface of chocolate to create curls.