Indulge in the creamy, fruity, and rich flavors of a White Chocolate Blueberry Cheesecake, a dessert that tantalizes the taste buds with a perfect balance of sweet and tart. This cheesecake, featuring layers of luscious white chocolate filling swirled with vibrant blueberry sauce over a buttery graham cracker crust, is a delightful centerpiece for any gathering. Whether served at a party or enjoyed as a weekend treat, this dessert will leave guests craving more.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs: Provides a buttery base
- 1/4 cup sugar: Adds sweetness to the base
- 1/3 cup unsalted butter, melted: Binds and enriches the crust
For the Filling
- 2 cups fresh blueberries (or frozen and thawed): Offers a fruity contrast
- 8 oz white chocolate, chopped: Adds creamy sweetness
- 1/4 cup heavy cream: Creates a smooth texture
- 3 (8 oz) packages cream cheese, softened: Foundation for a rich filling
- 1/2 cup granulated sugar: Sweetens the cheesecake
- 3 large eggs: Binds and gives structure
- 1 teaspoon vanilla extract: Adds aroma
For the Topping
- 1 cup fresh blueberries: Fresh garnish
- White chocolate shavings: Decorative finish
Directions
Prepare the Crust
- Combine Ingredients
Mix graham cracker crumbs, sugar, and melted butter until blended. - Form the Base
Press the mixture into a 9-inch springform pan. - Chill
Refrigerate while preparing the filling.
Make the Blueberry Sauce
- Cook the Blueberries
Simmer 2 cups of blueberries over medium heat until they burst. - Blend and Strain
Puree with an immersion blender, then strain out the skins. - Cool
Set aside the puree to cool.
Prepare the White Chocolate Mixture
- Melt the White Chocolate
Stir chopped white chocolate with heavy cream over low heat. - Smooth the Mixture
Ensure it’s smooth and set it aside to cool slightly.
Make the Cheesecake Filling
- Beat Cream Cheese and Sugar
Blend softened cream cheese and sugar until smooth. - Add Eggs and Vanilla
Add eggs one at a time, then stir in vanilla extract. - Incorporate White Chocolate
Gently fold in the cooled white chocolate mixture.
Assemble the Cheesecake
- Layer the Filling
Pour half of the filling over the crust. - Add Blueberry Sauce
Drizzle half of the blueberry sauce on top. - Complete Layers
Pour the remaining filling and top with the remaining sauce. - Swirl
Use a toothpick to create a marbled pattern.
Bake
- Bake the Cheesecake
Bake at 325°F (163°C) for 50-60 minutes. - Cool
Turn off the oven and cool with the door ajar.
Chill
- Refrigerate
Chill for at least 4 hours or overnight.
Garnish and Serve
- Garnish
Top with fresh blueberries and white chocolate shavings. - Serve
Serve chilled for the best flavor and texture.
Important Information
- Cheesecake Texture: For a smooth and creamy texture, ensure the ingredients are at room temperature before blending.
- Blueberry Freshness: Fresh or frozen blueberries work well, but thaw frozen berries fully and strain the excess liquid.
- Baking Time: Monitor the cheesecake carefully to avoid over-baking. A slight jiggle in the center indicates perfect doneness.
Conclusion
Treat yourself to a delightful slice of White Chocolate Blueberry Cheesecake—a dessert that perfectly blends the rich creaminess of white chocolate with the tart vibrancy of blueberries. With a buttery graham cracker base and a decorative swirl, this cheesecake is a feast for both the eyes and palate. Enjoy it chilled for maximum flavor, and share this luscious treat with loved ones!
White Chocolate Blueberry Cheesecake
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luscious cheesecake with a buttery crust, white chocolate filling, and a swirl of blueberry sauce. Perfectly garnished with blueberries and white chocolate shavings.
Ingredients
– Crust: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/3 cup unsalted butter, melted Filling: 2 cups fresh blueberries (or frozen and thawed) 8 oz white chocolate, chopped 1/4 cup heavy cream 3 (8 oz) packages cream cheese, softened 1/2 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract Topping: 1 cup fresh blueberries White chocolate shavings
Instructions
1. Prepare Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and chill.<br>2. Make Blueberry Sauce: Cook 2 cups of blueberries until they burst. Puree and strain, then set aside to cool.<br>3. Prepare White Chocolate Mixture: Melt white chocolate with heavy cream. Stir until smooth and set aside to cool.<br>4. Make Cheesecake Filling: Beat cream cheese and sugar. Add eggs one by one, then vanilla. Fold in white chocolate mixture.<br>5. Assemble Cheesecake: Pour half the filling over the crust. Add half the blueberry sauce, then the remaining filling and sauce. Swirl with a toothpick.<br>6. Bake: Bake at 325°F (163°C) for 50-60 minutes. Cool in the oven with the door ajar.<br>7. Chill: Refrigerate at least 4 hours or overnight.<br>8. Garnish and Serve: Top with fresh blueberries and white chocolate shavings. Serve chilled.
Notes
– Ensure ingredients are at room temperature before blending.<br>- Avoid over-baking to keep the filling creamy.<br>- Chill the cheesecake fully for the best texture.
Nutrition
- Calories: ~400
- Sugar: ~28g
- Fat: ~26g
- Saturated Fat: ~15g
- Carbohydrates: ~35g
- Protein: ~7g