Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Blueberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 85 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes plus chilling time
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This White Chocolate Blueberry Cheesecake combines a rich, creamy cream cheese base with luscious swirls of melted white chocolate and fresh blueberry puree. Baked on a buttery graham cracker crust, it offers a delightful marbled pattern and a perfect balance of sweet and tangy flavors. Garnished with fresh blueberries and mint leaves, this cheesecake is an elegant dessert that’s perfect for special occasions or any time you crave a decadent treat.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup white chocolate chips, melted and cooled
  • 1 cup blueberry puree (made by blending fresh or frozen blueberries)

Garnish

  • Fresh blueberries
  • Mint leaves

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs and melted butter, stirring until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Set aside while you prepare the cheesecake filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the sour cream, eggs, and vanilla extract, mixing gently until all ingredients are well combined. Avoid over-mixing to prevent air incorporation, which can cause cracks during baking.
  3. Add White Chocolate and Blueberry Puree: Divide the batter evenly into two separate bowls. Stir the melted and cooled white chocolate into one bowl of batter. In the other bowl, mix in the blueberry puree thoroughly.
  4. Swirl and Bake: Alternate spoonfuls of the white chocolate and blueberry batters onto the prepared graham cracker crust in the springform pan. Use a knife or toothpick to gently swirl the two mixtures together, creating a beautiful marbled effect. Place the pan in the preheated oven and bake for 50-60 minutes, or until the center is set and the edges are slightly puffed. Once done, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
  5. Chill and Serve: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the cheesecake to fully set. Before serving, garnish the cheesecake with fresh blueberries and mint leaves for a fresh and attractive presentation.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth, lump-free batter.
  • Be careful not to overmix the batter to avoid excess air, which can cause cracks during baking.
  • Melt white chocolate gently, preferably in a double boiler or microwave in short bursts to avoid burning.
  • The gradual cooling in the oven after baking helps prevent cracks by allowing the cheesecake to set slowly.
  • Chilling overnight improves texture and flavor, making slicing cleaner and easier.
  • If using frozen blueberries for the puree, thaw and drain excess liquid to avoid a watery batter.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://comfortkitcheneats.com/white-chocolate-blueberry-cheesecake-recipe/