White Chocolate Blueberry Cheesecake
White Chocolate Blueberry Cheesecake is a decadent dessert made with white chocolate and blueberries. This cheesecake has a buttery graham cracker crust, silky white chocolate-infused middle, and fresh blueberry sauce. This dish is elegant and delicious, perfect for special events or impressing guests. Create this stunning cheesecake with this thorough recipe.
Ingredients:
For Graham Cracker Crust:
- 1 ½ cups (150 g) Graham cracker crumbs (10 entire sheets)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted melted butter
For White Chocolate Cheesecake Filling:
- 16 oz (450 g) room-temperature cream cheese
- 1/2 cup (100 g) granulated sugar
- 5 ml vanilla extract
- 3 big room-temperature eggs
- 8 oz (225 g) melted, slightly chilled white chocolate
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (8 g) all-purpose flour (optional, prevents cracking)
For Blueberry Sauce:
- 300 g fresh or frozen blueberries
- 1/2 cup (100 g) granulated sugar
- 15 ml lemon juice
- 1 tbsp water
- tablespoon (8 g) corn flour
Instructions:
1. Make Graham Cracker Crust:
Preheat oven:
- Heat the oven to 325°F (160°C). Line a 9-inch (23 cm) springform pan with parchment paper for easy removal. Grease it.
Making the Crust:
- Mix graham cracker crumbs, sugar, and butter in a medium basin. Stir until crumbs are evenly covered and mixture resembles wet sand.
Press Crust:
- Firmly press the crumb mixture into the springform pan bottom. Pack it evenly with a spoon or glass bottom.
Bake crust:
- Pre-heat the oven and bake the crust for 8–10 minutes until lightly brown. After baking, let cool while making the filling.
2. Make blueberry sauce:
Cook Blueberries:
- Blend blueberries, granulated sugar, lemon juice, and water in a small saucepan. Stir occasionally over medium heat until the blueberries release their juices and the mixture simmers.
Thicken Sauce:
- Mix 1 tablespoon of water with cornflour in a small bowl to make a slurry. Add the slurry to the blueberry mixture and stir continually until the sauce thickens, 2-3 minutes.
Cool Sauce:
- Leave the saucepan off and let the blueberry sauce cool to room temperature. Reserve for cheesecake twirling.
3. Make White Chocolate Cheesecake Filling:
Melt White Chocolate:
- Stir white chocolate in a microwave-safe basin every 20 seconds until smooth. Let cool slightly.
Cream Cheese and Sugar Mix:
- Mix the softened cream cheese and granulated sugar in a large bowl with an electric mixer on medium speed until smooth.
Add Eggs and Vanilla:
- Beat well after adding vanilla extract and eggs one at a time. Scrape bowl sides as needed.
Incorporate White Chocolate:
- Add the melted white chocolate to the cream cheese mixture and whisk slowly until incorporated.
Adding Heavy Cream:
- Mix heavy cream into the filling until smooth. Sift flour and blend only till incorporated.
4. Put together cheesecake:
Pour Filling:
- Spread white chocolate cheesecake filling evenly over the baked crust with a spatula.
Swirl Blueberry Sauce:
- Put dollops of chilled blueberry sauce on the cheesecake. Create marbled look by gently swirling sauce into filler with a knife or skewer.
5. Bake Cheesecake:
Bake Cheesecake:
- Bake the cheesecake in the springform pan for 55–65 minutes until the borders are firm and the centre is slightly jiggly. Avoid frequent oven door openings to avoid cracking.
Chill Cheesecake:
- Leave the cheesecake in the oven for 1 hour after turning off the oven and opening the door. This progressive cooling prevents surface fractures.
Cool Cheesecake:
- Remove the cheesecake from the oven and cool it on a wire rack to room temperature. To set, refrigerate the cheesecake for 4 hours or overnight.
6. Serve Cheesecake:
Free the Cheesecake:
- Before removing the springform ring, loosen the cheesecake from the pan using a knife.
Slice and serve:
- Serve cheesecake cooled, sliced. Extra blueberry sauce, white chocolate shavings, or fresh blueberries can be added to each slice.
Tips for Success:
- For a smooth filling, use room-temperature ingredients, especially cream cheese and eggs.
- Crack Prevention: Baking the cheesecake in a water bath (by placing the springform pan in a bigger pan of hot water) maintains even heat and prevents cracks. Water leaks can be prevented by foiling the springform pan.
- Melted Chocolate: To avoid curdling, let melted white chocolate cool before adding it to cream cheese.
Variations:
- Mixed Berry Cheesecake: Combine blueberries, raspberries, and strawberries in the sauce.
- Dark chocolate swirl: Replace white chocolate with dark or milk chocolate for a different taste.
- Lemon Blueberry: Add lemon zest and juice to the filling for a citrus twist.
Conclusion
- White chocolate and blueberries make this White Chocolate Blueberry Cheesecake luscious. This cheesecake is impressive whether you serve it at a party or eat it alone. The swirl of blueberry sauce and creamy texture make it a memorable dessert that will have everyone asking for seconds. Enjoy every bite of this decadent delight!