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White Chocolate Blueberry Cheesecake

 


This White Chocolate Blueberry Cheesecake is a showstopper! Perfectly creamy and bursting with blueberry goodness. 🍫🍇

Ingredients:

Crust :

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Blueberry Sauce :

  • 1 cup fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tsp cornstarch (optional, for thicker sauce)

Cheesecake Filling :

  • 1 cup white chocolate chips or chopped white chocolate
  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

Instructions :

    1. Prepare the Crust:

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.

    2. Make the Blueberry Sauce:

  1. In a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat until the blueberries begin to soften, about 5 minutes.
  2. If you prefer a thicker sauce, dissolve the cornstarch in 1 tbsp of water and add to the blueberry mixture. Stir until the sauce thickens, then remove from heat and let it cool.

    3. Prepare the Cheesecake Filling:

  1. Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval, until smooth. Set aside to cool slightly.
  2. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition. Then add vanilla, sour cream, and heavy cream, and mix until smooth.
  4. Fold in the melted white chocolate until fully incorporated.

    4. Assemble the Cheesecake:

  1. Pour half of the cheesecake filling over the crust.
  2. Spoon small dollops of blueberry sauce over the filling and swirl with a toothpick or knife.
  3. Add the remaining filling on top and repeat the swirling process with more blueberry sauce, saving a bit for serving if desired.

    5. Bake the Cheesecake:

  1. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks.
  2. Bake for 55-65 minutes or until the edges are set and the center is slightly jiggly.
  3. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.

    6. Chill and Serve:

  1. Remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight to set.
  2. When ready to serve, release the cheesecake from the pan, slice, and drizzle with any remaining blueberry sauce.


Serving Tips :

  1. Garnish with fresh blueberries and white chocolate shavings for an elegant touch. Serve chilled for the best flavor and texture.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 5 hours (including chilling)

Servings: 10-12 slices