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White Chocolate Blueberry Cheesecake

Delicious Slice of White Chocolate Blueberry Cheesecake
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Indulge in this creamy White Chocolate Blueberry Cheesecake, a delightful dessert featuring a rich white chocolate base swirled with sweet blueberries. Perfect for any special occasion!

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • For the Filling:
  • 24 ounces cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 8 ounces white chocolate, melted and cooled slightly
  • 1 cup fresh blueberries
  • 2 tablespoons all-purpose flour
  • For the Topping (Optional):
  • 1/2 cup fresh blueberries
  • 2 tablespoons white chocolate shavings

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust for 8-10 minutes, then let it cool completely.
  3. Make the Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in vanilla extract.
  4. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
  5. Gently stir in the melted and cooled white chocolate until combined.
  6. In a small bowl, toss the blueberries with the flour. This prevents them from sinking to the bottom of the cheesecake.
  7. Fold the blueberry mixture into the cheesecake batter.
  8. Pour the batter over the cooled crust in the springform pan.
  9. Bake the Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.
  10. Place the pan in a larger baking pan and add hot water to the outer pan, creating a water bath that reaches halfway up the sides of the springform pan.
  11. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
  12. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This prevents cracking.
  13. Remove the cheesecake from the water bath and let it cool completely at room temperature.
  14. Refrigerate for at least 4 hours, or preferably overnight.
  15. Garnish and Serve: Before serving, remove the cheesecake from the springform pan.
  16. Garnish with fresh blueberries and white chocolate shavings, if desired.
  17. Slice and serve chilled.

Notes

For a smoother texture, ensure all ingredients are at room temperature before mixing. Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.

Find it online: https://mommiesmore.com/white-chocolate-blueberry-cheesecake/