Indulge in the decadent combination of creamy white chocolate and fresh blueberries with this exquisite White Chocolate Blueberry Cheesecake. Perfect for any special occasion or a delightful weekend treat, this cheesecake brings together a buttery graham cracker crust, a rich and smooth white chocolate-infused filling, and a vibrant blueberry topping. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to be straightforward and rewarding, ensuring a stunning dessert that’s sure to impress your family and friends.
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 8 oz white chocolate, melted and slightly cooled
- 1/2 cup sour cream
- 1 1/2 cups fresh blueberries
- Topping:
- 1/2 cup blueberry jam
- Whipped cream, for garnish
- Fresh blueberries, for garnish
- Mint leaves, for garnish
Directions
Preparing the Crust
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
- Mix the Ingredients: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well blended.
- Form the Crust: Press the mixture evenly into the bottom of the prepared springform pan. Set aside.
Making the Filling
- Cream the Cheese and Sugar: In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy.
- Add Vanilla and Eggs: Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition.
- Incorporate White Chocolate and Sour Cream: Stir in the melted white chocolate and sour cream until just combined.
- Fold in Blueberries: Gently fold in the fresh blueberries to avoid crushing them.
Baking the Cheesecake
- Pour the Batter: Pour the cheesecake batter over the prepared crust in the springform pan.
- Bake: Place the pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set. The center should still be slightly jiggly.
- Cool: Allow the cheesecake to cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, then cool for an additional hour. Refrigerate overnight for the best results.
Adding the Topping
- Spread Blueberry Jam: Before serving, spread the blueberry jam evenly over the top of the cheesecake.
- Garnish: Decorate with whipped cream, fresh blueberries, and mint leaves for a beautiful presentation.
Nutrition Information
- Calories: 480 kcal per serving
- Servings: 12 servings
Additional Tips
- Use Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smoother mixture.
- Prevent Cracks: To prevent the cheesecake from cracking, avoid over-mixing the batter and do not open the oven door during baking.
FAQs
How can I prevent my cheesecake from cracking?
To prevent cracks, make sure all ingredients are at room temperature before mixing. Avoid over-beating the batter and bake the cheesecake in a water bath.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them well to avoid excess moisture in your cheesecake.
How long will the cheesecake last in the refrigerator?
The cheesecake can last up to 5 days in the refrigerator if stored in an airtight container.