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White Chocolate Blueberry Cheesecake Recipe

White Chocolate Blueberry Cheesecake Recipe


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4.6 from 9 reviews

  • Total Time: 6 hours 30 minutes to 7 hours 0 minutes
  • Yield: 8 1x

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

  1. Preheat the oven to 325°F and prepare a 9-inch springform pan by thoroughly greasing the sides and bottom.
  2. Melt butter and combine with graham cracker crumbs, pressing the mixture firmly into the bottom of the pan to create a compact, even crust.
  3. Beat cream cheese in a large mixing bowl until smooth and creamy, ensuring no lumps remain.
  4. Gradually incorporate granulated sugar, mixing until completely integrated and the texture becomes light and fluffy.
  5. Add eggs one at a time, mixing gently after each addition to maintain a silky consistency.
  6. Fold in sour cream, vanilla extract, heavy cream, flour, and salt, stirring until the mixture is perfectly uniform.
  7. Melt white chocolate chips using a double boiler or microwave, then carefully fold into the cheesecake batter.
  8. Gently fold fresh blueberries into the batter, distributing them evenly throughout.
  9. Pour the batter over the prepared graham cracker crust, smoothing the top with a spatula.
  10. Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
  11. Remove from oven and allow to cool completely at room temperature for approximately 2 hours.
  12. Refrigerate for at least 4 hours or overnight to set completely.
  13. Melt additional white chocolate for drizzling and create decorative patterns over the chilled cheesecake.
  14. Sprinkle powdered sugar and garnish with fresh blueberries before serving.
  15. 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