Looking for a sweet treat that will impress your friends and family? This White Chocolate Blueberry Cheesecake is just the thing! Creamy, rich, and bursting with fruity goodness, it’s the perfect dessert for any occasion.
Why Make This Recipe
This cheesecake is a crowd-pleaser. The smooth white chocolate pairs perfectly with the tangy blueberries, making every bite a delight. Whether you’re celebrating a special occasion or just want to enjoy something sweet, this recipe will definitely satisfy your cravings.
How to Make White Chocolate Blueberry Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 12 ounces white chocolate, melted and slightly cooled
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Fresh blueberries (optional for topping)
- White chocolate shavings (optional for topping)
Directions
- Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until everything is coated, then press into the bottom of the springform pan. Bake for 8-10 minutes until lightly golden and set aside to cool.
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the blueberries soften. Mash slightly with a fork to create a chunky sauce and set aside to cool.
- In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each. Add vanilla extract, sour cream, and heavy cream, then mix until well combined.
- Pour the melted white chocolate into the cheesecake filling and mix until smooth.
- Pour the cheesecake filling into the cooled crust. Drop spoonfuls of the blueberry mixture on top and swirl with a knife to create a marbled pattern.
- Bake for 55-65 minutes until the center is slightly wobbly and the edges are golden brown. Turn off the oven, crack the door, and let cool in the oven for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
- Once chilled, remove the cheesecake from the springform pan and serve topped with fresh blueberries and white chocolate shavings.
How to Serve White Chocolate Blueberry Cheesecake
Serve this cheesecake chilled, straight from the fridge. It’s great on its own or with a dollop of whipped cream. Fresh blueberries and white chocolate shavings make beautiful toppings!
How to Store White Chocolate Blueberry Cheesecake
Keep any leftovers in the fridge. Store it in an airtight container for up to 5 days. You can also freeze it for longer storage—just be sure to wrap it well.
Tips to Make White Chocolate Blueberry Cheesecake
- Make sure to soften the cream cheese for easier mixing.
- Allow the cheesecake to cool completely before chilling.
- For an even richer taste, try using high-quality white chocolate.
Variation
Feel free to swap the blueberries for other fruits like raspberries or strawberries if you prefer. You can also add a layer of lemon curd for an extra zing!
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake is perfect for making a day in advance. Just store it in the fridge overnight.
Q: Can I use frozen blueberries?
A: Absolutely! Frozen blueberries work well. Just make sure to thaw and drain them before using.
Q: How do I know when the cheesecake is done?
A: The cheesecake should be slightly wobbly in the center and golden brown at the edges when it’s done baking.