White Chocolate Blueberry Cheesecake Recipe
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 8 oz white chocolate, melted and slightly cooled
- ½ cup sour cream
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch mixed with 2 tbsp water
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down evenly.
- Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and vanilla extract, and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the melted white chocolate until fully incorporated.
- Add the sour cream and mix until smooth.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the pan on a baking sheet to catch any drips and bake in the preheated oven for 55-65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Blueberry Topping:
- In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture begins to simmer.
- Stir in the cornstarch mixture and cook for another 2-3 minutes, until the topping thickens.
- Remove from heat and let cool to room temperature.
- Assemble and Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
- Spoon the cooled blueberry topping over the cheesecake.
- Slice and serve. Enjoy!
This recipe combines the rich creaminess of white chocolate with the fresh burst of blueberries, creating a delicious and elegant dessert perfect for any occasion.