White Chocolate Blueberry Cheesecake
A rich and elegant dessert featuring a velvety cheesecake base infused with white chocolate and a bright blueberry puree swirl, perfect for any occasion.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
For the Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips, melted and cooled
- 1 cup blueberry puree
For Garnish
- Fresh blueberries
- Mint leaves
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
- In a bowl, mix graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of the pan to create a smooth, even crust. Place aside while preparing the filling.
- Beat softened cream cheese with sugar until smooth and creamy. Add sour cream, eggs, and vanilla extract. Mix until well combined without over-mixing.
- Divide the batter into two equal portions. Add melted white chocolate to the first portion and blueberry puree to the second portion.
- Spoon the white chocolate mixture and blueberry mixture onto the crust alternately. Use a knife to swirl the batters and create a beautiful marbled pattern.
Baking
- Bake for 50–60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the oven door slightly open for 1 hour.
- Refrigerate the cheesecake for 4 hours or overnight.
Serving
- Garnish with fresh blueberries and mint leaves right before serving.
Notes
Make sure the cream cheese is completely softened to avoid lumps. Avoid over-mixing once the eggs are added. Cool the cheesecake slowly in the oven to prevent cracks. Use fresh blueberries for the puree to achieve the best flavor and color.