Description
Luscious white chocolate blueberry cheesecake beckons with creamy indulgence and sweet-tart charm. Elegant dessert layers promise a heavenly slice that melts on your palate, delivering pure blissful moments of seasonal delight.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 4 (8 oz) packages cream cheese
- 1 cup white chocolate chips
- 2 cups fresh blueberries
- 3 large eggs
- 1 cup granulated sugar
Binding and Flavoring Ingredients:
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1/4 cup heavy cream
- 2 tbsp all-purpose flour
- 1/4 tsp salt
Topping and Garnish:
- 1/2 cup white chocolate for drizzling
- 1/4 cup fresh blueberries for decoration
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by thoroughly greasing the sides and bottom.
- Melt butter and combine with graham cracker crumbs, pressing the mixture firmly into the bottom of the pan to create a compact, even crust.
- Beat cream cheese in a large mixing bowl until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate granulated sugar, mixing until completely integrated and the texture becomes light and fluffy.
- Add eggs one at a time, mixing gently after each addition to maintain a silky consistency.
- Fold in sour cream, vanilla extract, heavy cream, flour, and salt, stirring until the mixture is perfectly uniform.
- Melt white chocolate chips using a double boiler or microwave, then carefully fold into the cheesecake batter.
- Gently fold fresh blueberries into the batter, distributing them evenly throughout.
- Pour the batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and allow to cool completely at room temperature for approximately 2 hours.
- Refrigerate for at least 4 hours or overnight to set completely.
- Melt additional white chocolate for drizzling and create decorative patterns over the chilled cheesecake.
- Sprinkle powdered sugar and garnish with fresh blueberries before serving.
- Slice with a clean, warm knife and serve chilled for optimal flavor and texture.
Notes
- Prevent Cracks: Avoid overmixing the batter and gently fold ingredients to minimize air bubbles, which can cause surface cracks during baking.
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for smoother blending and consistent texture.
- Baking Water Bath: Place the springform pan in a larger water bath to create gentle, even heating and prevent the cheesecake from drying out or cracking.
- Gluten-Free Adaptation: Swap graham cracker crumbs with gluten-free cookie crumbs or almond flour to make the recipe celiac-friendly.
- Make-Ahead Friendly: This cheesecake can be prepared up to 3 days in advance, making it perfect for entertaining or special occasions.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 528
- Sugar: 32 g
- Sodium: 214 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 98 mg