Description
This White Chocolate Blueberry Cheesecake features a rich and creamy cream cheese filling infused with luscious white chocolate and swirled with a fresh blueberry sauce. Set on a graham cracker crust, it is baked to perfection and chilled to a smooth, indulgent finish, garnished with fresh blueberries and delicate white chocolate shavings. Perfect for a special occasion or a delightful dessert treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
Blueberry Sauce
- 2 cups fresh blueberries (or frozen and thawed)
White Chocolate Mixture
- 8 oz white chocolate, chopped
- 1/4 cup heavy cream
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Garnish
- 1 cup fresh blueberries
- White chocolate shavings
Instructions
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted unsalted butter in a bowl and mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Blueberry Sauce: In a saucepan over medium heat, cook 2 cups of blueberries until they begin to burst and release their juices. Use an immersion blender to puree the blueberry mixture until smooth, then strain through a fine sieve to remove skins, creating a silky sauce. Set the sauce aside to cool completely.
- Prepare the White Chocolate Mixture: Melt the chopped white chocolate with the heavy cream in a heatproof bowl set over simmering water (double boiler method), stirring until smooth and completely melted. Allow the mixture to cool slightly so it is warm but not hot.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese with granulated sugar until creamy and smooth. Add the eggs one at a time, beating well after each addition to incorporate. Stir in the vanilla extract, then gradually add the melted white chocolate mixture, mixing until fully combined and silky.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the chilled graham cracker crust in the springform pan. Spoon half of the cooled blueberry sauce over the filling, then add the remaining cheesecake filling on top. Add the remaining blueberry sauce and use a toothpick or skewer to gently swirl the sauce through the filling for a marbled effect.
- Bake: Preheat the oven to 325°F (163°C). Place the springform pan on the middle rack and bake for 50 to 60 minutes, or until the cheesecake is mostly set but the center still slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for about an hour, to prevent cracking.
- Chill: After the cheesecake has cooled to room temperature, cover it loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop its creamy texture.
- Garnish and Serve: Just before serving, decorate the top of the cheesecake with fresh blueberries and white chocolate shavings for an elegant and delicious finish. Slice and serve chilled for best flavor and texture.
Notes
- To prevent cracks, avoid overbaking and allow the cheesecake to cool slowly in the oven.
- Use room temperature ingredients to ensure a smooth, lump-free filling.
- Frozen blueberries can be used if fresh are not available; be sure to thaw and drain excess liquid before cooking.
- For an even smoother blueberry sauce, strain twice if needed.
- White chocolate is prone to overheating; melt gently over low heat or a double boiler.
