Description
Silky white chocolate blueberry cheesecake promises a luxurious dessert experience that blends creamy richness with fruity brightness. Sweet blueberry swirls and smooth white chocolate create an irresistible indulgence you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 3 packages (8 ounces / 226 grams) cream cheese, softened
- 4 large eggs
- 1 cup (240 milliliters) sour cream
- 1 cup (200 grams) granulated sugar
- 1 cup (170 grams) white chocolate chips, melted and cooled
- 1 cup (240 milliliters) blueberry puree
Crust Ingredients:
- 2 cups (240 grams) graham cracker crumbs
- 1/2 cup (113 grams) melted butter
Garnish Ingredients:
- Fresh blueberries
- Mint leaves
- 2 teaspoons (10 milliliters) vanilla extract
Instructions
- Calibrate the oven to 325F (163C) and thoroughly coat a 9-inch springform pan with non-stick spray to prevent sticking.
- Crush graham crackers into fine crumbs and blend with melted butter until the mixture resembles wet sand. Press the crumb mixture uniformly across the bottom of the prepared pan, creating a compact foundation.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free consistency. Incorporate sour cream, eggs, and vanilla extract, blending until the mixture appears smooth and homogeneous.
- Separate the cream cheese mixture into two equal portions. Gently fold melted white chocolate into one portion and fold blueberry puree into the alternate portion, ensuring each batter maintains a vibrant color and consistent texture.
- Artfully layer alternating spoonfuls of white chocolate and blueberry batters across the graham cracker crust. Draw a knife through the layers, creating intricate swirls and a marbled visual pattern.
- Position the cheesecake in the preheated oven and bake for 50-60 minutes until the center exhibits a subtle jiggle. After baking, switch off the oven and crack the door slightly, allowing the cheesecake to gradually cool for one hour to prevent cracking.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours or ideally overnight. Prior to serving, embellish with fresh blueberries and delicate mint leaves for an elegant presentation.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter that blends perfectly.
- Wrap the springform pan with aluminum foil to prevent water seepage during baking and protect the delicate crust.
- Avoid overmixing the batter to prevent incorporating too much air, which can cause cracking during baking.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Create a stunning visual effect by gently swirling batters with a toothpick or thin knife for intricate marbling patterns.
- Prevent surface cracks by using a water bath method and cooling the cheesecake gradually in the oven.
- Enhance flavor by using fresh, high-quality white chocolate and ripe blueberries for intense, natural sweetness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 439
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg