Description
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg