Elegant White Chocolate Blueberry Swirl Cheesecake
A delightful dessert with creamy cheesecake, white chocolate, and fresh blueberries, perfect for special occasions.
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.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator for 5-7 days. To freeze, wrap tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving. You can use other berries for a different flavor and adjust sugar for desired sweetness.