White Chocolate Blueberry Cheesecake
A delightful dessert that combines creamy cheesecake with white chocolate sweetness and fresh blueberries, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 ounces cream cheese, softened Make sure it's at room temperature.
- 1 cup white chocolate chips, melted
- 1 cup sour cream
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries Gently fold in to maintain their shape.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually blend in the melted white chocolate until well combined.
- Add the sour cream, 1/2 cup sugar, eggs, and vanilla extract. Mix everything until smooth.
- Gently fold in the fresh blueberries.
Baking
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Bake for about 50-60 minutes, or until the center is set and jiggles slightly.
Cooling and Serving
- Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.
- Slice into wedges and serve with extra melted white chocolate or garnish with fresh blueberries.
Notes
Store any leftovers in the fridge covered for up to 5 days. For longer storage, freeze wrapped slices for 2-3 months.