This White Chocolate Blueberry Cheesecake is pure bliss! A creamy, rich cheesecake filled with melted white chocolate, swirled with a homemade blueberry compote, and set on a crisp graham cracker crust. It’s a show-stopping dessert that’s perfect for special occasions, holidays, or simply when you’re in the mood for something extraordinary.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Blueberry Compote:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 8 oz white chocolate, melted and slightly cooled
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Medium saucepan
- Whisk
- Spatula
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool. - Make the Blueberry Compote:
In a medium saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Cook for about 5 minutes until the blueberries break down. Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Let the compote cool completely. - Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream. Gently fold in the melted white chocolate until fully incorporated. - Assemble the Cheesecake:
Pour the cheesecake filling over the prepared crust, spreading it evenly. Drop dollops of the blueberry compote on top of the filling and use a toothpick or skewer to create swirls. Reserve some compote for topping, if desired. - Bake the Cheesecake:
Place the springform pan in a larger baking dish and add hot water to the dish until it reaches halfway up the sides of the springform pan. Bake the cheesecake for 50–60 minutes, or until the edges are set and the center has a slight jiggle. - Cool and Chill:
Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight. - Serve:
Once chilled, remove the cheesecake from the springform pan and garnish with the reserved blueberry compote. Slice and serve for a blissful dessert experience.
Tips for Success
- For a smooth cheesecake, ensure all ingredients are at room temperature before mixing.
- Be gentle when swirling the blueberry compote to maintain the beautiful pattern.
- Don’t skip the water bath; it helps prevent cracks in the cheesecake.
- You can use store-bought blueberry preserves if short on time, but homemade compote enhances the flavor.
✨ White Chocolate Blueberry Cheesecake Bliss ✨ is a dreamy dessert that will captivate your taste buds. The balance of creamy white chocolate cheesecake, tangy blueberry compote, and buttery crust creates a luxurious experience with every bite. Perfect for celebrations or indulgent moments, this cheesecake is sure to leave a lasting impression!
✨ White Chocolate Blueberry Cheesecake Bliss ✨
Indulge in pure dessert heaven with this White Chocolate Blueberry Cheesecake Bliss. Creamy, luxurious cheesecake infused with white chocolate and swirled with a sweet blueberry compote, all atop a buttery graham cracker crust.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Medium saucepan
- Whisk
- Spatula
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Blueberry Compote:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 8 oz white chocolate melted and slightly cooled
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
- Make the Blueberry Compote:
- In a medium saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Cook for about 5 minutes until the blueberries break down. Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Let the compote cool completely.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream. Gently fold in the melted white chocolate until fully incorporated.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust, spreading it evenly. Drop dollops of the blueberry compote on top of the filling and use a toothpick or skewer to create swirls. Reserve some compote for topping, if desired.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish and add hot water to the dish until it reaches halfway up the sides of the springform pan. Bake the cheesecake for 50–60 minutes, or until the edges are set and the center has a slight jiggle.
- Cool and Chill:
- Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
- Serve:
- Once chilled, remove the cheesecake from the springform pan and garnish with the reserved blueberry compote. Slice and serve for a blissful dessert experience.
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