Description
This White Chocolate Blueberry Cheesecake is a decadent dessert combining the creamy richness of white chocolate with the fresh, fruity flavor of blueberries. Featuring a crunchy graham cracker crust and a beautifully marbled filling, it is baked to perfection and garnished with fresh blueberries and mint leaves, making it a stunning centerpiece for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup white chocolate chips, melted and cooled
- 1 cup blueberry puree (made by blending fresh or frozen blueberries)
Garnish
- Fresh blueberries
- Mint leaves
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter, then firmly press the mixture into the bottom of the pan to form an even crust. Set aside while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, eggs, and vanilla extract, mixing gently until fully incorporated. Avoid overmixing to prevent cracks during baking. Divide this batter evenly into two separate bowls.
- Add the White Chocolate and Blueberry: Stir the melted and cooled white chocolate into one half of the batter, and mix the blueberry puree into the other half thoroughly.
- Swirl and Bake: Alternate spoonfuls of the white chocolate batter and blueberry batter over the prepared crust. Using a knife or toothpick, gently swirl the two batters together for a marbled effect. Place the cheesecake in the preheated oven and bake for 50-60 minutes, until the center is set and the edges slightly puff up. After baking, turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour to minimize cracking.
- Chill and Serve: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set. Before serving, decorate with fresh blueberries and mint leaves to enhance the flavor and presentation.
Notes
- Use room temperature eggs and cream cheese to ensure a smooth batter and prevent lumps.
- Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracks.
- Allow the cheesecake to cool gradually in the oven with the door ajar to minimize cracking.
- For best results, chill the cheesecake overnight for a firm and creamy texture.
- If fresh blueberries are unavailable, frozen blueberries can be used for the puree and garnish.
