Description
Indulge in the perfect combination of creamy, fruity, and decadent flavors with this Creamy White Chocolate Blueberry Cheesecake! A buttery graham cracker crust supports a velvety white chocolate cheesecake swirled with a vibrant blueberry sauce. This dessert is a showstopper, ideal for special occasions or whenever you need a luxurious treat.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ⅓ cup unsalted butter, melted
For the Filling:
- 2 cups blueberries (fresh or frozen)
- 8 oz white chocolate, chopped
- ¼ cup heavy cream
- 3 (8 oz) packages cream cheese, softened
- ½ cup sugar
- 3 large eggs
- 1 tsp vanilla extract
For the Topping:
- 1 cup fresh blueberries
- White chocolate shavings, as desired
Instructions
- Prepare the Crust:
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix until the texture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- Make the Blueberry Sauce:
- In a medium saucepan, cook 2 cups of blueberries over medium heat until they begin to burst (about 5–7 minutes).
- Use an immersion blender to puree the blueberries until smooth. Strain through a fine-mesh sieve to remove skins. Set aside to cool.
- Prepare the White Chocolate Mixture:
- Combine white chocolate and heavy cream in a heatproof bowl. Heat gently over a double boiler or in the microwave in 30-second intervals, stirring after each, until fully melted and smooth. Let cool slightly.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and cooled white chocolate mixture.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the prepared crust. Spoon half of the blueberry sauce in small dollops over the filling.
- Add the remaining cheesecake filling and top with the rest of the blueberry sauce. Use a toothpick or skewer to swirl the sauce into the filling.
- Bake the Cheesecake:
- Preheat oven to 325°F (160°C). Place the springform pan in a large roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 60–70 minutes, or until the center is slightly jiggly but set. Turn off the oven and cool the cheesecake inside with the door slightly open for 1 hour.
- Chill and Decorate:
- Refrigerate for at least 4 hours or overnight to fully set. Before serving, top with fresh blueberries and white chocolate shavings.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Bake and chill
- Cuisine: American