Description
This White Chocolate Blueberry Cheesecake is a delightful combination of creamy white chocolate and tangy blueberry puree, set on a buttery graham cracker crust. The marbled effect makes it as beautiful to look at as it is to eat, perfect for special occasions or a luxurious dessert at home!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup white chocolate chips, melted and cooled
- 1 cup blueberry puree (made by blending fresh or frozen blueberries)
For Garnish:
- Fresh blueberries
- Mint leaves
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs with the melted butter. Press the mixture into the bottom of the prepared pan to create a firm crust. Set aside while preparing the cheesecake filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, eggs, and vanilla extract, mixing until well combined. Be careful not to overmix to avoid incorporating too much air, which can lead to cracks. Divide the batter into two equal parts in separate bowls.
- Add the White Chocolate and Blueberry: Stir the melted and cooled white chocolate into one half of the batter. Mix the blueberry puree into the other half of the batter.
- Swirl and Bake: Pour alternating spoonfuls of the white chocolate and blueberry batters into the prepared crust. Use a knife or toothpick to gently swirl the batters together, creating a marbled effect. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour to prevent cracks.
- Chill and Serve: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set. Before serving, garnish with fresh blueberries and mint leaves for a beautiful presentation.
Notes
- Room Temperature Ingredients: Use room temperature cream cheese and eggs for a smooth, lump-free filling.
- Cool Slowly: Gradually cooling the cheesecake in the oven helps prevent cracks.
- Storage: Store leftovers in the refrigerator for up to 5 days, or freeze the cheesecake for up to 3 months, wrapped tightly in plastic wrap and aluminum foil.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 28g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 1 g
- Protein: 6g
- Cholesterol: 90 mg