Description
White Chocolate Blueberry Cheesecake is a rich, creamy dessert that combines the sweetness of white chocolate with the tangy burst of blueberries. With a buttery graham cracker crust, velvety cheesecake filling, and stunning blueberry swirls, this show-stopping dessert is perfect for special occasions.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tbsp sugar
- 5 tbsp unsalted butter, melted
For the Filling:
- 1 ½ cups fresh or frozen blueberries
- 8 oz white chocolate, chopped
- ¼ cup heavy cream
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
For the Topping:
- Fresh blueberries
- White chocolate shavings (optional)
Instructions
- Prepare the Crust
- Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and chill.
- Make the Blueberry Sauce
- Cook blueberries over medium heat until they burst. Puree and strain. Cool completely.
- Melt the White Chocolate
- Combine white chocolate and heavy cream. Melt until smooth and set aside to cool.
- Make the Cheesecake Filling
- Beat cream cheese and sugar until creamy. Add eggs one at a time, mix in vanilla, and fold in melted white chocolate.
- Assemble the Cheesecake
- Pour half the filling over the crust. Add dollops of blueberry sauce, top with remaining filling, and swirl in more sauce for a marbled effect.
- Bake
- Preheat oven to 325°F (163°C). Bake for 50-60 minutes. Cool with the oven door ajar, then chill for at least 4 hours.
- Garnish and Serve
- Top with fresh blueberries and optional white chocolate shavings. Serve chilled.
Notes
- Use fresh or thawed frozen blueberries for the best results.
- To prevent cracks, avoid overmixing and cool the cheesecake gradually.
- For cleaner slices, use a sharp knife warmed in hot wat
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
