Description
A creamy Blueberry White Chocolate Cheesecake with a buttery graham cracker crust, featuring a rich blend of cream cheese, white chocolate, and vibrant blueberry puree.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips, melted and cooled
- 1 cup blueberry puree
- Fresh blueberries
- Mint leaves
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix the graham cracker crumbs with the melted butter and press it into the bottom of the pan.
- Beat the cream cheese with sugar until smooth. Then, add sour cream, eggs, and vanilla, mixing until combined.
- Divide the batter in half; mix one half with melted white chocolate and the other half with blueberry puree.
- Pour alternating spoonfuls of the batters into the crust and swirl to create a marbled design.
- Bake for 50-60 minutes until set.
- Cool in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Top with fresh blueberries and mint before serving.
Notes
Serve chilled and slice into wedges. Pairs well with coffee or tea. Store leftovers in the refrigerator for up to 5 days or freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, blueberry dessert, white chocolate cheesecake, creamy dessert