White Chocolate Blueberry Cheesecake -

If you’re in search of a dessert that beautifully marries rich, creamy textures with vibrant flavors, look no further than the Heavenly White Chocolate Blueberry Cheesecake. This indulgent treat features a luscious cheesecake filling made with velvety cream cheese and decadent white chocolate, all nestled atop a buttery graham cracker crust. Topped with a homemade blueberry sauce, this cheesecake is not just a feast for the eyes; it’s a mouthwatering experience that will delight your taste buds.

White Chocolate Blueberry Cheesecake

Indulge in the perfect blend of creamy and vibrant flavors with this Heavenly White Chocolate Blueberry Cheesecake. Featuring a rich cream cheese filling enriched with decadent white chocolate, this dessert is set on a buttery graham cracker crust and topped with a fresh blueberry sauce. Our easy-to-follow guide will have you impressing your guests, whether for a special occasion or a cozy night in. Experience the delightful balance of sweetness and tartness that makes this cheesecake unforgettable.

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz (450g) cream cheese, softened

½ cup granulated sugar

1 cup white chocolate chips

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

½ cup heavy cream

1 cup fresh blueberries (or frozen, thawed and drained)

For the blueberry sauce:

1 cup fresh blueberries

⅓ cup granulated sugar

1 teaspoon cornstarch

1 tablespoon lemon juice

2 tablespoons water

Instructions

Prepare the Crust:

- Preheat your oven to 325°F (160°C).

- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed.

- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then remove and let cool.

Make the Cheesecake Filling:

- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth. Set aside to cool slightly.

- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.

- Add the melted white chocolate and mix until fully incorporated.

- Add eggs, one at a time, mixing well after each addition. Then, add vanilla extract, sour cream, and heavy cream, mixing until just combined.

- Gently fold in the fresh blueberries into the cheesecake batter.

Assemble the Cheesecake:

- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

- Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes. The center should be set but still slightly jiggly.

- Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for 1 hour to prevent cracking.

Chill the Cheesecake:

- Remove from the oven and let it come to room temperature. Once cool, cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the Blueberry Sauce:

- In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring gently until it reaches a simmer and the blueberries start to burst, about 5-7 minutes.

- Remove from heat and let the sauce cool completely. It will thicken as it cools.

Serve:

- Remove the cheesecake from the springform pan. Slice and serve each piece topped with a generous drizzle of blueberry sauce and additional fresh blueberries if desired.

Prep Time, Total Time, Servings: 30 minutes | 8 hours | 12 servings