White Chocolate Blueberry Cheesecake
Indulge in this creamy and delightful White Chocolate Blueberry Cheesecake, featuring velvety cream cheese, sweet blueberries, and a decadent topping of white chocolate, perfect for any special occasion.
Servings: 12 servings
Calories: 325kcal
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs These provide a crispy and aromatic base.
- 1/4 cup granulated sugar Adds sweetness to the crust.
- 1/3 cup unsalted butter, melted Brings creaminess to the crust.
For the cheesecake filling
- 3 packages cream cheese, softened The star ingredient delivering smooth texture.
- 1 cup granulated sugar For added sweetness.
- 1 cup sour cream Offers a delightful tanginess.
- 3 large eggs Binds the cheesecake and gives structure.
- 1 teaspoon vanilla extract Imparts a warm flavor.
- 1 cup fresh blueberries Adds color and freshness.
- 1/2 cup white chocolate chips Creates an indulgent topping.
- 1 tablespoon heavy cream Ensures a smooth drizzle.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium bowl. Press mixture firmly into the bottom of the prepared pan.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth.
- Add the sour cream, then crack in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and gently fold in the fresh blueberries.
Baking
- Pour the cheesecake batter over the prepared crust, spreading it evenly.
- Bake for 50-60 minutes or until the center is set. Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour.
Cooling
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight.
Serving
- Melt the white chocolate chips with heavy cream in a microwave-safe bowl at 30-second intervals until smooth. Drizzle over the chilled cheesecake before serving.
Notes
Ensure your cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter; the cheesecake should be slightly jiggly in the center when it comes out of the oven.