Description
Indulgent white chocolate blueberry cheesecake promises pure dessert paradise with its silky smooth texture and rich flavor profile. Creamy layers and burst of fresh blueberries invite you to savor each delectable bite of this irresistible cheesecake masterpiece.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) melted butter
Cheesecake Filling:
- 3 packages (8 ounces / 226 grams each) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (170 grams) white chocolate chips, melted and cooled
- 1 cup (240 milliliters) blueberry puree
Garnish:
- Fresh blueberries
- Mint leaves
Instructions
- Prepare the springform pan by greasing and lining the bottom with graham cracker crust at 325°F (163°C).
- Create a smooth, uniform graham cracker base by pressing the buttery crumb mixture firmly into the pan’s bottom.
- Whip cream cheese and sugar until achieving a velvety, lump-free consistency using an electric mixer.
- Gradually incorporate sour cream, eggs, and vanilla extract into the cream cheese mixture, ensuring thorough blending after each addition.
- Separate the cheesecake batter into two equal portions, carefully folding melted white chocolate into one half and blueberry puree into the other.
- Layer the white chocolate and blueberry batters alternately over the graham cracker crust, using a knife to create elegant swirling patterns.
- Bake for 50-60 minutes until the center appears slightly firm and set, then allow the cheesecake to cool gradually inside the oven with the door slightly ajar for one hour.
- Transfer the cheesecake from the oven and refrigerate for a minimum of 4 hours or preferably overnight to achieve optimal texture and flavor development.
- Just before serving, artfully garnish the chilled cheesecake with fresh blueberries and delicate mint leaves for an elegant presentation.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free batter for a silky cheesecake texture.
- Crush graham crackers finely and press firmly into the pan to create a solid, compact crust that holds together perfectly.
- Swirl batters gently to create beautiful marbled patterns without overmixing, which can muddy the distinct white chocolate and blueberry colors.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same rich, buttery base.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 430 kcal
- Sugar: 31 g
- Sodium: 250 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg