White Chocolate Blueberry Cheesecake 💙🍰
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
12 ounces white chocolate, melted and slightly cooled
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
For the Blueberry Swirl:
1 cup fresh or frozen blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
Optional Toppings:
Fresh blueberries
White chocolate shavings
Directions:
Prepare the Blueberry Swirl:
In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the blueberries release their juices and the mixture thickens slightly (about 5-7 minutes).
Strain through a fine-mesh sieve to remove the skins if a smoother swirl is desired. Let the mixture cool completely.
Preheat the Oven:
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Make the Crust:
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream.
Gradually fold in the melted white chocolate until fully incorporated.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust. Drop small spoonfuls of the blueberry mixture on top of the filling. Use a skewer or knife to swirl the blueberry mixture into the filling for a marbled effect.
Bake the Cheesecake:
Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Chill:
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Garnish and Serve:
Before serving, top the cheesecake with fresh blueberries and white chocolate shavings for extra decadence. Slice and enjoy!
Nutritional Information:
⏰ Prep Time: 30 minutes | Baking Time: 55-65 minutes | Cooling Time: 5+ hours
🔥 Kcal: Approximately 400 kcal per slice | 🍽️ Servings: 12 slices
