White Chocolate Blueberry Cheesecake

🍰 White Chocolate Blueberry Cheesecake 🍰

A rich and velvety cheesecake layered with smooth white chocolate and vibrant blueberry flavors. This cheesecake has a delightful combination of textures with a buttery graham cracker crust, a luscious creamy filling, and a fresh blueberry topping that makes every bite irresistible.

🍇 Ingredients:

Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter (melted)
2 tbsp sugar

White Chocolate Cheesecake Filling:

16 oz (450 g) cream cheese (softened)
¾ cup sugar
1 tsp vanilla extract
4 oz white chocolate (melted)
3 large eggs
½ cup sour cream
1 tbsp all-purpose flour

Blueberry Layer:

1 ½ cups fresh blueberries (plus extra for garnish)
¼ cup sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water

White Chocolate Ganache (Optional):

4 oz white chocolate (chopped)
¼ cup heavy cream

👩‍🍳 Instructions:

Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks if using a water bath method.
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.
Prepare Blueberry Sauce: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices. Add the cornstarch mixture and stir until the sauce thickens. Remove from heat and set aside to cool.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and melted white chocolate, and mix until fully combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and flour until smooth.
Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Spoon half of the blueberry sauce over the filling and gently swirl it with a knife or skewer. Pour the remaining cheesecake filling on top, followed by the remaining blueberry sauce, and swirl again.
Bake: Place the cheesecake in the oven, preferably in a water bath to avoid cracks. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for an hour.
Chill: Once the cheesecake is cooled, refrigerate for at least 4 hours, or overnight, to fully set.
Optional Ganache Topping: To make the white chocolate ganache, heat the cream in a small saucepan until just simmering. Remove from heat and pour over the chopped white chocolate. Let it sit for 5 minutes, then stir until smooth. Pour the ganache over the cooled cheesecake and garnish with fresh blueberries.

🍽 Conclusion:

This White Chocolate Blueberry Cheesecake is a show-stopping dessert that blends the creaminess of white chocolate with the tartness of fresh blueberries. The silky smooth cheesecake filling combined with the blueberry swirls and optional white chocolate ganache makes this dessert a truly luxurious treat. Perfect for special occasions or just a weekend indulgence, this cheesecake will leave your guests impressed and craving more!

For more details, visit the full recipe

Thank you for following me on Facebook , Pinterest !