White Chocolate Blueberry Cheesecake Recipe

Prepare pan and crumb mix

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan with butter or nonstick spray and line the bottom with a circle of parchment paper. Combine graham cracker crumbs, 2 tbsp sugar and 1 tsp salt in a bowl; stir in melted butter until crumbs are evenly moistened and hold together when pressed.

Press crumbs firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared pan using the bottom of a measuring cup or a flat glass to compact. Bake for 8–10 minutes until set and slightly golden. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 300°F (150°C).

Melt white chocolate

Place chopped white chocolate and 1/4 cup heavy cream in a heatproof bowl. Warm gently over a double boiler or microwave in 15–20 second bursts, stirring between bursts, until chocolate is fully melted and glossy. If using microwave, be careful not to overheat. Set aside to cool slightly but keep fluid.

Beat cream cheese and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Gradually add 1 cup sugar and continue beating until combined and light, scraping the bowl as needed.

Add sour cream, vanilla extract, lemon zest, cornstarch and salt; mix on low until incorporated and smooth.

Add the melted white chocolate in a slow stream while mixing on low to medium speed so it incorporates evenly. Mix just until homogeneous.

Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overbeat — stop as soon as the mixture is smooth and silky to avoid incorporating excess air.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Bake in a water bath

Wrap the outside of the springform pan tightly in two layers of heavy-duty aluminum foil to prevent water seeping in. Place the wrapped pan in a large roasting pan. Pour enough hot water into the roasting pan to reach about halfway up the sides of the springform pan (about 4–6 cups). Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken.

Turn off the oven and crack the oven door; let the cheesecake cool inside the turned-off oven for 1 hour to reduce cracking. After an hour, remove from the water bath and foil and cool completely on a wire rack for 1–2 hours. Once cooled to room temperature, run a thin knife around the edge to loosen and refrigerate uncovered for at least 6 hours, preferably overnight.

Cook compote

Combine 3 cups blueberries, 1/2 cup sugar, 1 tbsp lemon juice and 2 tbsp water in a medium saucepan over medium heat. Stir occasionally and bring to a gentle simmer. After 5–7 minutes the berries will start to soften and release juices.

Mix 1 tsp cornstarch with 1 tbsp cold water until dissolved; stir the slurry into the simmering blueberries. Continue to simmer 1–2 minutes until the compote thickens slightly. Remove from heat and stir in 1/2 tsp vanilla extract if using. Taste and adjust sugar or lemon if needed. Let cool to room temperature; compote will thicken more as it cools.

For a smoother compote, you may pulse a few times with an immersion blender or mash gently with the back of a spoon — keep some whole berries for texture.

When the cheesecake is fully chilled and set, remove the springform ring. Spoon the blueberry compote over the top, spreading evenly to the edges or creating a decorative pool in the center. For a glossy finish, reserve a few tablespoons of hot compote juices, warm and brush over the berries.

Slice with a hot, clean knife (dip in hot water and wipe dry between slices) for clean cuts. Serve chilled. Leftovers keep refrigerated, covered, up to 4 days (compote may make the crust softer over time).