White Chocolate / Blueberry Cheesecake Recipe
Indulge in a creamy white chocolate and blueberry cheesecake, perfectly balanced with a buttery crust and luscious fruit topping.
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Ingredients
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Cheesecake Base
Method
Cheesecake Filling
Prepare the Cheesecake Base
Preheat the oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, vanilla extract, and melted white chocolate, mixing until well combined. Add the eggs one at a time, mixing just until incorporated. Fold in the blueberries gently.
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for about an hour.
Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight. Remove from the springform pan, slice, and serve chilled.