Description
A rich and creamy white chocolate blueberry cheesecake with a graham cracker crust, topped with a luscious blueberry sauce.
Ingredients
- Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon (optional)
- ½ cup unsalted butter, melted
- White Chocolate Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 8 oz white chocolate, finely chopped
- ½ cup heavy cream
- 3 large eggs, room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- Blueberry Topping
- 3 cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons cornstarch
- 2 tablespoons water
- Optional Garnish
- White chocolate curls or shavings
- Fresh blueberries
- Whipped cream
- Fresh mint leaves
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Mix together the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes. Let cool while preparing the filling.
- Heat the heavy cream until just steaming (do not boil). Pour over the chopped white chocolate. Let sit for 2 minutes, then stir until smooth. Cool slightly.
- Beat the cream cheese until smooth. Add the sugar and mix until combined. Mix in the melted white chocolate. Add the sour cream, vanilla, lemon juice, and flour. Add the eggs and egg yolk one at a time, mixing on low speed just until incorporated. Do not overmix.
- Pour the filling into the cooled crust. Wrap the outside of the springform pan with heavy-duty foil. Place the pan in a large roasting pan and add hot water until it reaches halfway up the sides (water bath). Bake for 65–75 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.
- In a saucepan, combine the blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat for 5–7 minutes, stirring occasionally. Mix the cornstarch with the water and stir it into the blueberries. Cook for 1–2 minutes, until thickened. Cool completely before spooning over the chilled cheesecake.
Notes
- For best results, refrigerate the cheesecake overnight before serving.
- Feel free to adjust the sweetness of the blueberry topping to your taste.
- Optional garnishes can enhance the presentation of the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg