Decadent White Chocolate Blueberry Cheesecake You Can’t Resist
Indulge in this White Chocolate Blueberry Cheesecake, combining creamy layers with fresh blueberries for a stunning dessert.
Equipment
- 9-inch springform pan
- Medium bowl
- - Large bowl
- - Electric mixer
- - Saucepan
- - Wire rack
Ingredients
For the Crust
- 2 cups Graham cracker crumbs
- 1/4 cup Sugar
- 1/2 cup Butter, melted
For the Cheesecake Filling
- 16 oz Cream cheese softened
- 1 cup White chocolate chips melted
- 1 cup Sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 cup Fresh blueberries gently folded in
For the Topping
- 1 cup Sour cream
- 1/4 cup Sugar
- 1 teaspoon Vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Melt white chocolate chips in a saucepan over low heat, stirring until smooth. Allow it to cool slightly.
- Beat cream cheese in a large bowl with an electric mixer until smooth. Gradually add in 1 cup sugar and vanilla extract, mixing until well incorporated.
- Incorporate eggs one at a time, blending thoroughly before adding the next. Pour in the melted white chocolate and blend until smooth.
- Fold in the fresh blueberries gently.
- Pour the cheesecake batter over your prepared crust, spreading evenly.
- Bake for 55 to 60 minutes, or until the center is set but slightly jiggly.
- Cool the cheesecake on a wire rack before refrigerating for at least 4 hours or overnight.
- Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla extract in a small bowl. Spread this mixture over the top of the chilled cheesecake just before serving.
Notes
Allow the cheesecake to chill for at least 4 hours (or overnight) for the best flavor and texture.