White Chocolate Blueberry Cheesecake

This luxurious cheesecake combines creamy white chocolate with a vibrant blueberry swirl, all nestled in a buttery graham cracker crust. It’s an elegant dessert perfect for special occasions.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 full sheets)

• 5 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

• Pinch of salt

For the Cheesecake Filling:

• 24 oz (680g) full-fat cream cheese, room temperature

• 1 cup granulated sugar

• 1 cup (6 oz) high-quality white chocolate, melted and cooled slightly

• 1 cup full-fat sour cream, room temperature

• 3 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• ¼ teaspoon salt

For the Blueberry Swirl:

• 1 ½ cups fresh or frozen blueberries

• 3 tablespoons granulated sugar

• 1 tablespoon lemon juice

• 2 teaspoons cornstarch mixed with 1 tablespoon water

Instructions

1. Prepare the Crust:

• Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan tightly with foil (to prevent water bath leakage).

• Mix graham cracker crumbs, melted butter, sugar, and salt until combined.

• Press firmly into the bottom and slightly up the sides of the prepared pan.

• Bake for 10 minutes, then let cool while you prepare the filling.

2. Make the Blueberry Swirl:

• In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.

• Cook until berries burst and release juices, about 5-7 minutes.

• Add cornstarch slurry and cook for another 2 minutes until thickened.

• Remove from heat, cool slightly, then blend until smooth (optional for a smoother swirl).

• Set aside to cool completely.

3. Prepare the Filling:

• Melt white chocolate gently in a double boiler or microwave (stirring every 20 seconds). Let cool slightly.

• Using a stand mixer with paddle attachment, beat cream cheese and sugar on medium-low until completely smooth (about 2 minutes).

• Add melted white chocolate and mix until incorporated.

• Add sour cream, vanilla, and salt, mixing until just combined.

• Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

• Pour filling over cooled crust.

4. Create the Swirl:

• Drop spoonfuls of blueberry sauce over the cheesecake batter.

• Use a toothpick or knife to gently swirl the blueberry into the batter.

5. Bake:

• Place springform pan into a larger baking dish. Fill the outer dish with 1 inch of hot water (water bath method).

• Bake for 60-75 minutes, until edges are set but center still jiggles slightly.

• Turn off oven, crack the door open, and let cheesecake cool in the oven for 1 hour.

• Remove from oven and water bath, run a knife around the edges, then cool completely at room temperature.

6. Chill:

• Refrigerate for at least 8 hours, preferably overnight.

7. Serve:

• Carefully remove from springform pan.

• Top with fresh blueberries, white chocolate shavings, or a drizzle of leftover blueberry sauce if desired.

• Slice with a warm knife for clean cuts.

Tips for Success

• Room temperature ingredients are crucial for a smooth, crack-free cheesecake.

• Don’t overmix the batter after adding eggs to prevent excess air.

• Water bath helps prevent cracks and ensures even, gentle baking.

• Chill thoroughly for the perfect sliceable texture.

• For a clearer blueberry swirl, strain the blueberry sauce to remove skins before swirling.

Enjoy this decadent fusion of white chocolate’s creamy sweetness and blueberries’ bright, tangy flavor!