Elegant White Chocolate Blueberry Swirl Cheesecake
A delightful dessert that features creamy cheesecake combined with white chocolate and fresh blueberries, perfect for special occasions.
Ingredients
For the crust
- 1.5 cups crushed graham crackers
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 1 cup white chocolate chips Melted
- 3 packages cream cheese, softened Each package should be 8 ounces
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 0.25 cups blueberry jam
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine the crushed graham crackers and melted butter. Press this mixture into the bottom of the springform pan to form the crust.
- Melt the white chocolate chips in a microwave-safe bowl or over a double boiler, and let it cool slightly.
Making the Cheesecake
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the melted white chocolate and vanilla extract until well combined.
- Pour half of the cheesecake batter into the prepared crust.
- In another bowl, gently fold the blueberries and blueberry jam together. Drop spoonfuls of this blueberry mixture on top of the cheesecake batter, then swirl with a knife to create a marble effect.
- Pour the remaining cheesecake batter over the blueberry swirl.
Baking
- Bake in the preheated oven for about 50-60 minutes, or until the center is set and only slightly jiggles.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours, or overnight, before serving.
Notes
Serve the cheesecake chilled, optionally topped with fresh blueberries or a dollop of whipped cream. Store leftovers in the refrigerator for best results.