Blueberry & Lemon White Chocolate Cheesecake Recipe

Preheat oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan or line the bottom with parchment.

Combine graham cracker crumbs, granulated sugar, melted butter, lemon zest, and salt in a medium bowl. Stir until crumbs are evenly moistened and resemble wet sand.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan using the back of a measuring cup or flat-bottomed glass.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 300°F (150°C) if you prefer a lower-bake temperature for the cheesecake.

Place the chopped white chocolate in a heatproof bowl.

Warm the heavy cream in a small saucepan over low heat until it just begins to steam (do not boil). Pour the hot cream over the white chocolate, let sit 1 minute, then whisk until smooth and glossy. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium speed until very smooth and no lumps remain, about 2–3 minutes. Scrape down the bowl as needed.

Add the granulated sugar and beat on medium until combined and slightly glossy, about 1–2 minutes.

Add sour cream, the cooled white chocolate-cream mixture, vanilla extract, lemon juice, lemon zest, and salt. Mix on low speed just until combined.

Add the eggs and egg yolk one at a time, mixing on low speed and scraping the bowl after each addition. Do not overbeat—mix until just combined to avoid incorporating excess air.

Stir in the flour on low speed until just combined. The batter should be smooth and pourable. If there are small air bubbles, tap the bowl a few times on the counter to release them.

Pour the filling over the cooled crust in the springform pan and smooth the top with an offset spatula.

Prepare a water bath (bain-marie): wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Total time depends on oven and pan.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 45–60 minutes to reduce cracking.

Carefully remove the cheesecake from the water bath, unwrap the foil, and cool completely on a wire rack. Once at room temperature, refrigerate uncovered for at least 6 hours or preferably overnight to fully set.

In a small saucepan combine blueberries, granulated sugar, lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries begin to release juice, about 5–7 minutes.

In a small bowl, whisk the cornstarch with the cold tablespoon of water into a smooth slurry. Stir the slurry into the simmering blueberries and cook another 1–2 minutes until the mixture thickens slightly and becomes glossy.

Remove from heat and let cool to room temperature. The compote will thicken further as it cools. Reserve a few whole berries for garnish if desired.

In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form (stiff peaks if you prefer a firmer topping). Do not overwhip.

When the cheesecake is fully chilled and set, run a thin knife around the edge to loosen and release the springform, then remove the ring and transfer the cake to a serving plate if desired.

Spoon or spread the cooled blueberry compote over the center of the cheesecake, leaving a small border of exposed cheesecake for a decorative rim. Alternatively, serve compote on the side.

Pipe or dollop whipped cream around the edge or in decorative mounds on top of the compote. Garnish with fresh blueberries, lemon zest, and white chocolate shavings if using.

Refrigerate assembled cheesecake for 15–30 minutes to set the toppings before slicing. Use a hot, dry knife (wipe between slices) to cut clean slices.