WHITE CHOCOLATE BLUEBERRY CHEESECAKE
This White Chocolate Blueberry Cheesecake is a decadent dessert that combines the rich flavors of white chocolate with the freshness of blueberries. The creamy filling is perfectly balanced by a buttery graham cracker crust, making it an elegant treat for any occasion.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 4 hours 20 mins
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup blueberry puree
- 1 cup melted white chocolate chips, cooled
- 4 large eggs
- 1 cup granulated sugar
- 24 oz cream cheese, softened
- 2 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup melted butter
- 2 cups graham cracker crumbs
Instructions
- Prepare the Crust: Mix melted butter with graham cracker crumbs. Press into a greased 9-inch springform pan to form an even crust.
- Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract. Mix until well combined.
- Divide and Flavor: Divide the batter into two equal parts. Stir melted white chocolate into one half and blueberry puree into the other half.
- Assemble and Bake: Pour alternating spoonfuls of the white chocolate and blueberry batters over the prepared crust. Use a knife to create a marbled effect by gently swirling through the batter. Bake at 325°F (163°C) for 50-60 minutes, or until the center is set. To prevent cracks, cool the cheesecake gradually in the oven with the door slightly open for 1 hour after baking.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, garnish with fresh blueberries and mint leaves for a beautiful presentation.
Nutrition
- Calories: 380
- Sugar: 22g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg