White Chocolate Blueberry Cheesecake

 

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs 🍪
• 1/4 cup sugar 🍬
• 1/3 cup unsalted butter, melted 🧈

For the Filling:

• 2 cups fresh blueberries (or frozen and thawed) 🫐
• 8 oz white chocolate, chopped 🍫
• 1/4 cup heavy cream 🥛
• 3 (8 oz) packages cream cheese, softened 🧀
• 1/2 cup granulated sugar 🍚
• 3 large eggs 🥚
• 1 teaspoon vanilla extract 🌿

For the Topping:

• 1 cup fresh blueberries 🫐
• White chocolate shavings 🍫

Instructions:

1. Prepare the Crust:

   • In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. 🍪
   • Press the mixture firmly into the bottom of a 9-inch springform pan. 🧈
   • Chill the crust in the refrigerator while preparing the filling. ❄️

2. Make the Blueberry Sauce:

   • In a saucepan over medium heat, cook 2 cups of blueberries until they start to burst. 🫐
   • Puree the cooked blueberries with an immersion blender, then strain the mixture to remove skins. 🍇
   • Set the blueberry sauce aside to cool. 🍇

3. Prepare the White Chocolate Mixture:

   • In a microwave-safe bowl or using a double boiler, melt the white chocolate with the heavy cream, stirring until smooth. 🍫
   • Allow the white chocolate mixture to cool slightly. 🌡️

4. Make the Cheesecake Filling:

   • In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. 🧀
   • Add the eggs one at a time, mixing well after each addition. 🥚
   • Stir in the vanilla extract, then gently fold in the melted white chocolate until fully incorporated. 🌿

5. Assemble the Cheesecake:

   • Pour half of the cheesecake filling over the prepared crust. 🍰
   • Spoon half of the cooled blueberry sauce over the filling. 🫐
   • Repeat with the remaining cheesecake filling and blueberry sauce. 🥄
   • Use a toothpick to swirl the mixture gently to create a marbled effect. 🌀

6. Bake:

   • Preheat the oven to 325°F (163°C). 🌡️
   • Place the cheesecake in the oven and bake for 50-60 minutes, until the edges are set and the center is slightly jiggly. ⏲️

7. Cool and Chill:

   • Turn off the oven and let the cheesecake cool inside with the door slightly ajar. 🚪
   • Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely. ❄️

8. Garnish and Serve:

   • Before serving, garnish the chilled cheesecake with fresh blueberries and white chocolate shavings. 🍇🍫
   • Enjoy your delicious Blueberry White Chocolate Cheesecake! 🎉