Elegant White Chocolate Blueberry Swirl Cheesecake
A delightful cheesecake featuring creamy white chocolate and tart blueberries, perfect for special occasions or a sweet indulgence at home.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 1 cup sugar
- 4 packages (8 oz) cream cheese, softened
- 1 cup white chocolate, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of the springform pan to form the crust.
Making the cheesecake filling
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add melted white chocolate, and mix well.
- Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
Blueberry swirl
- In a small bowl, mix blueberries, cornstarch, and lemon juice.
- Pour half of the cheesecake batter into the crust.
- Drop spoonfuls of the blueberry mixture over the batter and swirl with a knife.
- Add the remaining cheesecake batter and repeat the swirling.
Baking
- Bake for 55-60 minutes or until set but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for an hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
Serve this cheesecake chilled. You can slice it into pieces and enjoy it on its own, or add a dollop of whipped cream on top for extra indulgence. Fresh blueberries or a drizzle of blueberry sauce can enhance the presentation and flavor. Make sure all your ingredients, especially the cream cheese, are at room temperature for smooth mixing. For easier slicing, dip your knife in warm water before cutting each piece.