Description
This decadent White Chocolate Blueberry Cheesecake combines a buttery graham cracker crust with a creamy white chocolate-infused filling studded with fresh blueberries. Topped optionally with blueberry jam, fresh berries, and elegant white chocolate curls, this baked cheesecake offers a rich and fruity dessert perfect for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup melted white chocolate (cooled slightly)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the topping (optional):
- 1/2 cup blueberry jam or preserves
- 1/2 cup fresh blueberries
- White chocolate curls or shavings
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened, then firmly press the mixture into the bottom of the prepared pan. Bake for 8–10 minutes, then allow it to cool while you prepare the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure even texture. Stir in vanilla extract, sour cream, and melted white chocolate until the mixture is smooth and well combined.
- Fold in Blueberries: Gently fold fresh or frozen blueberries into the batter using a spatula, taking care not to overmix to avoid bruising the berries.
- Assemble and Bake: Pour the filling over the cooled crust and smooth the top evenly. Bake for 50–60 minutes, or until the center is just set but still slightly jiggly to the touch.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and ensure an even cool down.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely and develop flavor.
- Add Topping (Optional): Before serving, spread a thin layer of blueberry jam on top of the cheesecake and decorate with fresh blueberries and white chocolate curls for an elegant finish.
Notes
- To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven before refrigerating.
- For an ultra-smooth texture, bake the cheesecake in a water bath by placing the springform pan inside a larger pan filled with hot water.
- You can use fresh or frozen blueberries; if using frozen, do not thaw them prior to folding into the batter.
- Let the melted white chocolate cool slightly before adding to prevent curdling the filling.
