White Chocolate Blueberry Cheesecake
Delicious White Chocolate Blueberry Cheesecake
Ingredients:
For the Crust:
Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
For the Cheesecake Filling:
White chocolate, melted
Cream cheese, softened
Granulated sugar
Eggs
Vanilla extract
Sour cream
For the Blueberry Topping:
Fresh or frozen blueberries
Granulated sugar
Cornstarch
Water
Lemon juice
For Garnish:
Fresh blueberries
White chocolate shavings
Directions:
Preheat the Oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream. Gradually mix in the melted white chocolate until well combined. Pour the filling over the cooled crust.
Bake the Cheesecake: Bake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. Refrigerate for at least 4 hours or overnight.
Prepare the Blueberry Topping: In a small saucepan, combine blueberries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens. Let cool completely.
Assemble the Cheesecake: Spread the blueberry topping over the chilled cheesecake.
Garnish and Serve: Garnish with fresh blueberries and white chocolate shavings before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes (plus chilling) | Kcal: 450 per slice | Servings: 12 slices
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