Print

White Chocolate Blueberry Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this luscious White Chocolate Blueberry Cheesecake, a perfect blend of creamy cheesecake, fresh blueberries, and sweetness of white chocolate. Perfect for any celebration or a sweet treat at home! 

Ingredients

Scale

  • For the Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • For the Blueberry Sauce:
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • For the Cheesecake Filling:
  • 16 oz (2 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 6 oz white chocolate, melted and slightly cooled

Instructions

  1. Prepare the Crust:
  • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  • Mix the graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand.
  • Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and let cool.
  1. Make the Blueberry Sauce:
  • In a saucepan over medium heat, combine blueberries, sugar, water, and lemon juice.
  • Cook, stirring occasionally, until the blueberries break down and release their juices, about 5 minutes.
  • Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes. Remove from heat and let cool.
  1. Prepare the Cheesecake Filling:
  • Beat the cream cheese and sugar in a large bowl until smooth and creamy.
  • Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream.
  • Gently fold in the melted white chocolate until fully incorporated.
  1. Assemble the Cheesecake:
  • Pour half of the cheesecake filling over the cooled crust.
  • Drizzle half of the blueberry sauce over the filling and swirl gently with a knife.
  • Add the remaining cheesecake filling and repeat with the remaining blueberry sauce, creating a beautiful swirl pattern.
  1. Bake the Cheesecake:
  • Place the springform pan in a larger baking dish and add hot water to the dish to create a water bath (this prevents cracking).
  • Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside for 1 hour.
  1. Chill and Serve:

  • Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
  • Serve with whipped cream, fresh blueberries, or a drizzle of white chocolate for a stunning presentation.

Notes

  • Use room temperature ingredients for a smooth, lump-free filling.
  • Don’t overbake; the cheesecake will continue to set as it cools.
  • Chill fully for the best texture and flavor.

Nutrition

Find it online: https://deliceflash.com/white-chocolate-blueberry-cheesecake/