Blueberry Cobbler Cheesecake Recipe
vanilla bean cheesecake with ribbons of blueberry and creamy white chocolate
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Ingredients
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For the Crust
Method
Instructions
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- 2
Make the Blueberry Sauce
In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until the blueberries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool slightly.
- 3
Prepare the Cheesecake Batter
In a large bowl, beat the cream cheese with sugar until smooth. Add the vanilla bean paste and mix well. Gradually mix in the heavy cream until incorporated. Add the eggs one at a time, mixing on low speed until just combined. Fold in the melted white chocolate.
- 4
Layer the Cheesecake
Pour half of the cheesecake batter into the prepared crust. Spoon half of the blueberry sauce over the batter and swirl gently with a knife. Pour the remaining cheesecake batter on top, followed by the rest of the blueberry sauce. Swirl again.
- 5
Bake the Cheesecake
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour.
- 6
Cool and Serve
Remove the cheesecake from the oven and let it cool at room temperature. Refrigerate for at least 4 hours or overnight before serving. Release from the springform pan and slice to serve.
