why make this recipe
This Elegant White Chocolate Blueberry Swirl Cheesecake is a delightful dessert that combines creamy cheesecake with a touch of sweetness from white chocolate and fresh blueberries. It’s perfect for special occasions or just to satisfy your sweet cravings. The beautiful blueberry swirl adds a pop of color and flavor that makes this cheesecake truly elegant. Plus, the combination of textures—the smooth cheesecake and the crunchy graham cracker crust—makes every bite enjoyable.
how to make Elegant White Chocolate Blueberry Swirl Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup white chocolate, melted
- ¾ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons blueberry jam
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat softened cream cheese until smooth. Add melted white chocolate and sugar, mixing well.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract until just combined.
- Pour the cheesecake filling over the crust.
- In a small bowl, mix fresh blueberries and blueberry jam. Drop spoonfuls of the blueberry mixture over the cheesecake filling and swirl gently with a knife.
- Bake for 50-60 minutes until the center is set but still slightly jiggly.
- Let it cool, then refrigerate for at least 4 hours or overnight before serving.
how to serve Elegant White Chocolate Blueberry Swirl Cheesecake
Serve your cheesecake chilled, straight from the refrigerator. You can slice it into wedges and serve it plain or with whipped cream on top. A few extra fresh blueberries on the side can make the presentation even nicer.
how to store Elegant White Chocolate Blueberry Swirl Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 5 to 7 days. If you want to store it for a longer period, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 2 months. Thaw in the refrigerator before serving.
tips to make Elegant White Chocolate Blueberry Swirl Cheesecake
- Make sure your cream cheese is at room temperature for a smooth filling.
- Don’t overbake the cheesecake; a little jiggle in the center is perfect.
- If you prefer a sweeter cheesecake, you can add more sugar to the filling.
- Feel free to use other berries like raspberries or strawberries in place of blueberries for a different flavor.
variation
You can turn this cheesecake into a chocolate version by using dark chocolate instead of white chocolate. This will give a richer taste and pairs well with the tartness of the blueberries.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw them and drain excess liquid before using them in the recipe.
2. Can I make this cheesecake a day in advance?
Absolutely! In fact, making it a day ahead allows it to set properly and enhances the flavors.
3. What should I do if my cheesecake cracks while baking?
If your cheesecake cracks, it’s usually due to overbaking. To prevent this, bake at a lower temperature for a longer time and make sure to check it closely as it cooks.
Elegant White Chocolate Blueberry Swirl Cheesecake
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- ⅓ cup ⅓ cup sugar
- ½ cup ½ cup unsalted butter, melted
For the cheesecake filling
- 16 oz 16 oz cream cheese, softened Make sure the cream cheese is at room temperature.
- 1 cup 1 cup white chocolate, melted
- ¾ cup ¾ cup sugar
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
For the blueberry swirl
- 1 cup 1 cup fresh blueberries
- 2 tablespoons 2 tablespoons blueberry jam
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat softened cream cheese until smooth. Add melted white chocolate and remaining sugar, mixing well.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract until just combined.
- Pour the cheesecake filling over the crust.
- In a small bowl, mix fresh blueberries and blueberry jam. Drop spoonfuls of the blueberry mixture over the cheesecake filling and swirl gently with a knife.
Baking
- Bake for 50-60 minutes until the center is set but still slightly jiggly.
Cooling
- Let it cool, then refrigerate for at least 4 hours or overnight before serving.
