Description
This White Chocolate Blueberry Cheesecake is a creamy and decadent dessert featuring a buttery graham cracker crust, rich white chocolate-infused filling, and a luscious homemade blueberry topping. Perfect for holidays or special occasions, it combines fruity freshness with indulgent creaminess in every bite.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 6 ounces white chocolate, melted and slightly cooled
For the blueberry topping:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat and Prepare Pan: Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan in foil to prevent leaks and lightly grease the inside.
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are moistened. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
- Make the Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add sugar and vanilla extract, beating until combined. Add eggs one at a time on low speed to maintain smooth texture. Stir in sour cream and heavy cream until incorporated, then gently fold in melted white chocolate until the mixture is homogeneous and silky.
- Assemble and Bake: Pour the filling over the baked crust in the springform pan. Place the springform pan into a larger roasting pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracking.
- Bake until Set: Bake for 60 to 70 minutes, or until the center of the cheesecake is just set but slightly jiggly when gently shaken. Turn off the oven and crack the oven door open; let the cheesecake cool gradually inside the oven for 1 hour.
- Chill the Cheesecake: Remove cheesecake from the water bath and pan carefully. Refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Prepare the Blueberry Topping: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for 3 to 4 minutes, stirring occasionally, until the berries start to break down. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the topping thickens. Remove from heat and cool completely.
- Serve: Once cheesecake is fully chilled, spread the blueberry topping evenly over the surface before slicing and serving.
Notes
- For extra flair, garnish with white chocolate curls or fresh mint leaves.
- The cheesecake can be made 1 to 2 days ahead and stored in the refrigerator to enhance flavors.
- This cheesecake freezes well without the blueberry topping; add topping after thawing.
