Description
Indulgent White Chocolate Blueberry Cheesecake promises a luxurious dessert experience that marries creamy richness with sweet, tangy berries. Silky layers of white chocolate and fresh blueberries create a delightful symphony of flavors you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 6 ounces (170 grams) white chocolate, melted and slightly cooled
- 2 large eggs
- 1 1/2 cups (340 grams) fresh or frozen blueberries
Crust Ingredients:
- 2 cups (240 grams) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
Additional Ingredients:
- 1 cup (200 grams) granulated sugar
- 1/4 cup (60 milliliters) heavy cream
- 2 tablespoons (30 milliliters) water
- 1 tablespoon (15 milliliters) lemon juice
- 1 tablespoon (8 grams) cornstarch
- 1 teaspoon vanilla extract
Instructions
- Crush graham crackers into fine crumbs and mix thoroughly with melted butter until the mixture resembles wet sand, ensuring even consistency.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a springform pan, creating a compact and smooth base for the cheesecake.
- In a saucepan, combine fresh blueberries, sugar, and water, gently simmering until the berries break down and release their juices, creating a vibrant, glossy sauce.
- Strain the blueberry sauce through a fine-mesh sieve to remove solids, resulting in a smooth, intense blueberry liquid.
- Beat cream cheese until completely smooth and free of lumps, gradually incorporating sugar and ensuring no clumps remain.
- Fold in sour cream, vanilla extract, and melted white chocolate, stirring gently to maintain a light, airy texture.
- Carefully add eggs one at a time, mixing minimally to prevent overmixing and potential cracking.
- Pour half the cheesecake batter into the prepared crust, then drizzle blueberry sauce in swirling patterns across the surface.
- Add remaining cheesecake batter, creating a marbled effect by gently drawing a knife through the layers.
- Place the springform pan in a water bath to ensure even, gentle baking and prevent surface cracking.
- Bake in a preheated oven until the center is almost set but still slightly jiggly, approximately 60-70 minutes.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for one hour to prevent sudden temperature changes.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, garnish with fresh blueberries and additional white chocolate shavings for an elegant presentation.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Gently fold white chocolate into cheesecake batter to prevent seizing and maintain smooth texture.
- Use room temperature cream cheese and eggs to ensure a silky, lump-free filling that bakes evenly.
- Prevent cracks by baking cheesecake in a water bath and avoiding overmixing the batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg