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White Chocolate Blueberry Cheesecake

Delicious White Chocolate Blueberry Cheesecake
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This White Chocolate Blueberry Cheesecake is the perfect dessert for any occasion! Creamy white chocolate cheesecake swirled with sweet blueberry compote makes for an unforgettable treat.

Ingredients

Scale
  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Cheesecake Filling:
  • 32 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 8 ounces white chocolate, melted and cooled
  • Blueberry Swirl:
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
  2. Bake for 8-10 minutes, then let cool.
  3. Make the Blueberry Swirl: In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the blueberries burst and the mixture thickens (about 5-7 minutes). Let cool.
  4. Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla extract and mix well.
  5. Beat in eggs one at a time, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the melted white chocolate until well combined.
  7. Assemble the Cheesecake: Pour half of the cheesecake filling into the prepared crust. Spoon dollops of blueberry swirl over the filling, then pour the remaining cheesecake filling on top. Add more dollops of blueberry swirl.
  8. Use a knife or skewer to swirl the blueberry compote into the cheesecake filling.
  9. Bake: Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  10. Remove from oven and let cool completely before refrigerating for at least 4 hours, or preferably overnight.
  11. Serve: Run a thin knife around the edge of the pan before releasing the springform. Slice and serve chilled.

Notes

Serve with fresh blueberries and a dollop of whipped cream for an extra special treat.

Find it online: https://cubaqueen.com/white-chocolate-blueberry-cheesecake/