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White Chocolate Blueberry Cheesecake

 


Creamy white chocolate meets tangy blueberries in this elegant cheesecake!

Ingredients:

Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter

Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup white chocolate chips, melted and cooled
  • 1 cup blueberry puree

Garnish:

  • Fresh blueberries
  • Mint leaves

Directions:

  1. Preheat and Prepare: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Make the Crust: Mix graham cracker crumbs and melted butter. Press into the pan to form an even crust.
  3. Prepare the Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing well.
  4. Divide and Flavor: Divide batter in half. Stir melted white chocolate into one half and blueberry puree into the other.
  5. Swirl and Bake: Pour alternating spoonfuls of batters over the crust. Swirl with a knife for a marbled effect. Bake for 50-60 minutes, or until center is set. Let cool in the oven with the door slightly open for 1 hour.
  6. Chill and Serve: Refrigerate for at least 4 hours or overnight. Garnish with fresh blueberries and mint leaves before serving.

Calories per Serving: 380 kcal

Tips:

  1. Use room temperature ingredients for a smoother filling.
  2. Avoid over-mixing to prevent cracks.
  3. Cool gradually in the oven to maintain a smooth surface.
  4. Enjoy this delightful cheesecake with a glass of sparkling wine or a hot cup of coffee for an elegant dessert experience!