White Chocolate Blueberry Cheesecake (Print Format)
Rich white chocolate melts into smooth cheesecake, balanced by swirls of fresh blueberry for an irresistible treat.
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
½ cup melted butter
→ Filling
03 -
3 packages (8 oz each) cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 cup sour cream
06 -
4 large eggs
07 -
2 teaspoons vanilla extract
08 -
1 cup white chocolate chips, melted and cooled
09 -
1 cup blueberry puree
→ Garnish
10 -
Fresh blueberries
11 -
Mint leaves
# Steps:
01 -
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
02 -
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
03 -
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add sour cream, eggs, and vanilla extract, mixing until well combined.
04 -
Divide the batter into two equal halves. Stir melted white chocolate into one half and blueberry puree into the other half.
05 -
Pour alternating spoonfuls of white chocolate and blueberry batters over the crust. Use a knife to swirl the batters for a marbled effect.
06 -
Bake for 50-60 minutes, or until the center is just set. Turn off the oven, leaving the cheesecake inside with the door slightly open to cool for 1 hour.
07 -
Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, garnish with fresh blueberries and mint leaves.
# Tips:
01 -
Ensure the cream cheese is softened to achieve a smooth filling texture.