Description
Indulge in a luscious White Chocolate Blueberry Cheesecake featuring a buttery graham cracker crust, creamy white chocolate-infused filling, and swirls of vibrant blueberry sauce. This elegant dessert combines the sweetness of white chocolate with the fresh tang of blueberries, perfect for special occasions or a delightful treat any time.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
Blueberry Sauce
- 2 cups fresh blueberries (or frozen and thawed)
White Chocolate Mixture
- 8 oz white chocolate, chopped
- 1/4 cup heavy cream
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Topping
- 1 cup fresh blueberries
- White chocolate shavings
Instructions
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter until thoroughly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust base. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the blueberry sauce: Cook 2 cups of blueberries over medium heat in a saucepan until the berries begin to burst and release their juices. Use an immersion blender to puree the mixture smoothly, then strain through a fine mesh sieve to remove skins. Let the sauce cool completely.
- Melt the white chocolate: Gently melt the chopped white chocolate with heavy cream in a double boiler or microwave in short intervals, stirring frequently until smooth and creamy. Set aside to cool slightly so it doesn’t curdle the filling.
- Prepare the cheesecake filling: Beat softened cream cheese with sugar until smooth and creamy using a mixer. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract followed by the melted white chocolate mixture until fully incorporated.
- Assemble the cheesecake: Pour half of the cream cheese filling over the chilled crust in the springform pan. Spoon half of the cooled blueberry sauce evenly over the filling. Pour the remaining filling on top, then dollop the remaining blueberry sauce and gently swirl through the filling with a toothpick to create a marbled effect.
- Bake the cheesecake: Preheat the oven to 325°F (163°C). Bake the assembled cheesecake for 50-60 minutes until the edges are set but the center still slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually, preventing cracks.
- Chill to set: Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
- Finish and serve: Before serving, decorate the cheesecake with fresh blueberries and white chocolate shavings for a beautiful presentation. Serve chilled for the best flavor and texture.
Notes
- Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Allow cream cheese and eggs to come to room temperature for a smoother filling.
- Swirling the blueberry sauce gently helps achieve a marbled effect without fully mixing the batter.
- Cooling the cheesecake gradually in the oven reduces the risk of cracking.
- Make sure to chill the cheesecake thoroughly for the best texture and flavor.
- Frozen blueberries can be used if fresh are unavailable; thaw them completely before cooking.
