White Chocolate Blueberry Cheesecake is the ultimate dessert for those who crave a decadent and elegant treat. The velvety white chocolate filling is beautifully complemented by bursts of fresh blueberries and a buttery graham cracker crust. Whether you’re celebrating a special occasion or simply want to impress your loved ones, this cheesecake is sure to delight.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate, melted and slightly cooled
- 1 cup fresh or frozen blueberries
For the Topping (optional):
- 1/2 cup fresh blueberries
- White chocolate shavings or curls
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Double boiler or microwave-safe bowl for melting chocolate
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of the springform pan. Bake for 8–10 minutes, then allow to cool.
2. Make the Filling:
- In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold in the melted white chocolate until fully incorporated.
3. Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust. Scatter half of the blueberries over the batter.
- Pour the remaining batter over the blueberries, then top with the remaining blueberries.
4. Bake the Cheesecake:
- Reduce the oven temperature to 325°F (160°C). Bake the cheesecake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for 1 hour.
5. Chill and Serve:
- Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Before serving, top with fresh blueberries and white chocolate shavings if desired.
Tips
- For a smoother filling, ensure all ingredients are at room temperature before mixing.
- Use a water bath to prevent cracks in the cheesecake during baking.
- Substitute raspberries for blueberries for a different flavor twist.
This White Chocolate Blueberry Cheesecake is as beautiful as it is delicious. With its creamy texture, rich white chocolate flavor, and bursts of juicy blueberries, it’s a dessert that will impress everyone at the table. Serve it for birthdays, holidays, or any time you’re in the mood for something truly special. Enjoy!
White Chocolate Blueberry Cheesecake Recipe
Indulge in the creamy richness of white chocolate paired with the tangy sweetness of blueberries in this delightful cheesecake recipe. Perfect for any special occasion!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Double boiler or microwave-safe bowl for melting chocolate
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate melted and slightly cooled
- 1 cup fresh or frozen blueberries
- For the Topping optional:
- 1/2 cup fresh blueberries
- White chocolate shavings or curls
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of the springform pan. Bake for 8–10 minutes, then allow to cool.
- Make the Filling:
- In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold in the melted white chocolate until fully incorporated.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust. Scatter half of the blueberries over the batter.
- Pour the remaining batter over the blueberries, then top with the remaining blueberries.
- Bake the Cheesecake:
- Reduce the oven temperature to 325°F (160°C). Bake the cheesecake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for 1 hour.
- Chill and Serve:
- Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Before serving, top with fresh blueberries and white chocolate shavings if desired.
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