White Chocolate Blueberry Cheesecake
This dreamy dessert balances rich creaminess with fruity freshness, making it perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup sugar
For the Cheesecake
- 16 oz 16 oz cream cheese, softened
- 0.5 cups ½ cup white chocolate chips, melted Melt and let cool slightly.
- 1 cups 1 cup sour cream
- 0.5 cups ½ cup sugar
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
For the Blueberry Topping
- 2 cups 2 cups fresh blueberries Can use frozen if preferred.
- 0.25 cups ¼ cup sugar
- 1 tablespoon 1 tablespoon lemon juice
- 1 teaspoon 1 teaspoon cornstarch mixed with 1 tablespoon water For thickening.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Lightly butter a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until resembling wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes and let cool.
Cheesecake Filling
- Beat softened cream cheese in a large bowl until creamy and smooth. Mix in melted white chocolate, followed by sour cream, sugar, eggs, and vanilla extract, mixing until well blended.
Baking
- Pour the cheesecake filling onto the cooled crust. Bake for about 55-60 minutes until just set but slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool inside for an hour to prevent cracks.
Blueberry Topping
- In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch mixture. Cook until berries start bursting, about 5-7 minutes. Let cool before pouring over cheesecake.
Chilling
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Notes
You can substitute graham crackers with crushed vanilla cookies. Leftover cheesecake can be frozen in plastic wrap. Use gluten-free graham crackers to make it gluten-free.