White Chocolate Blueberry Cheesecake


For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter, melted
For the Filling:
• 2 cups fresh blueberries (or frozen and thawed)
• 8 oz white chocolate, chopped
• 1/4 cup heavy cream
• 3 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
For the Topping:
• 1 cup fresh blueberries
• White chocolate shavings

1. Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
2. Make the Blueberry Sauce: Cook 2 cups of blueberries over medium heat until they begin to burst. Puree with an immersion blender, then strain to remove skins; set aside to cool.
3. Prepare the White Chocolate Mixture: Melt white chocolate with heavy cream, stirring until smooth; set aside to cool slightly.
4. Make the Cheesecake Filling: Beat cream cheese with sugar until creamy. Add eggs one at a time, then vanilla extract and the melted white chocolate.
5. Assemble the Cheesecake: Pour half of the filling over the crust, add half the blueberry sauce, then the remaining filling and sauce. Swirl with a toothpick.
6. Bake: At 325°F (163°C) for about 50-60 minutes. Turn off the oven, let cool with the door slightly ajar.
7. Chill: Refrigerate for at least 4 hours, preferably overnight.
8. Garnish and Serve: Garnish with fresh blueberries and white chocolate shavings. Serve chilled.

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