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White Chocolate Blueberry Cheesecake

This luxurious cheesecake combines creamy white chocolate and tart blueberries for a delightful dessert perfect for any occasion.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: American, Baked Goods
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the filling
  • 12 oz cream cheese, softened Ensure it is at room temperature.
  • 1 cups white chocolate, melted
  • 0.75 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups fresh blueberries (reserve some for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until moistened. Press this mixture into the bottom of a 9-inch springform pan, ensuring it’s even and firmly packed.
  3. Bake for about 8-10 minutes, until golden. Set aside to cool.
Filling
  1. In a mixing bowl, combine softened cream cheese and sugar; beat until smooth.
  2. Add the melted white chocolate and incorporate well.
  3. Add eggs one at a time, mixing after each addition until just combined.
  4. Stir in vanilla extract.
Combine and Bake
  1. Gently fold in the fresh blueberries, being careful not to break them.
  2. Pour this mixture over your cooled crust, smoothing out the top.
  3. Bake in the preheated oven for 50-60 minutes. The edges should be set, while the center remains slightly wobbly.
Cooling
  1. Allow the cheesecake to cool at room temperature for about 1 hour.
  2. Then, refrigerate it for at least 4-6 hours, or overnight for best results.
Serving
  1. Before serving, top with the reserved blueberries for an added touch and garnish as desired.

Notes

For best results, use room temperature ingredients and avoid overmixing. Consider using a water bath to prevent cracks. Store leftovers in the refrigerator for up to 5 days.