Description
Luscious white chocolate blueberry cheesecake brings luxurious dessert dreams to life with its creamy richness and berry-studded elegance. Silky smooth layers melt on your palate, promising pure indulgence in each delectable slice.
Ingredients
Scale
Main Base Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
Cheese Filling Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces (226 grams) white chocolate, melted
- 1 cup sour cream
Topping Ingredients:
- 1 1/2 cups fresh blueberries
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons granulated sugar
Instructions
- Craft a crumbly foundation by thoroughly blending graham cracker crumbs with sugar and melted butter until the mixture holds together when pressed.
- Firmly compact the mixture into the base of a springform pan, creating an even layer that will support the luscious filling.
- Chill the crust in the refrigerator while preparing the subsequent components.
- Transform fresh blueberries into a vibrant sauce by simmering them over medium heat until they burst and release their juices.
- Puree the cooked blueberries using an immersion blender, then strain to eliminate skins, resulting in a smooth, intense sauce.
- Gently melt white chocolate with heavy cream, stirring until the mixture becomes silky and uniform, then allow to cool slightly.
- Whip cream cheese and sugar together until achieving a smooth, creamy consistency.
- Incorporate eggs individually, ensuring each is fully integrated before adding the next.
- Blend in vanilla extract and the cooled white chocolate mixture, creating a luxurious, velvety filling.
- Carefully layer the cheesecake by pouring half the filling over the chilled crust, then artfully spooning half the blueberry sauce across the surface.
- Add the remaining filling and sauce, then use a toothpick to create elegant swirls that marble the two colors together.
- Bake in a preheated oven at 325°F (163°C) for approximately 50-60 minutes until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually and prevent cracking.
- Refrigerate for a minimum of 4 hours, ideally overnight, to allow the texture to fully set and flavors to meld.
- Before serving, adorn with fresh blueberries and delicate white chocolate shavings for an elegant presentation.
Notes
- Prevent cracks by avoiding overmixing the cream cheese and using room temperature ingredients for smooth, creamy texture.
- Wrap the springform pan in aluminum foil before baking to prevent water from seeping in during the water bath method, ensuring even baking.
- Customize the dessert by experimenting with different berry combinations like raspberries or mixed berries for unique flavor variations.
- Make it gluten-free by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs, keeping the delightful texture intact.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg