Description
A creamy cheesecake featuring a rich white chocolate flavor topped with sweet-tart blueberries, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup cornstarch
- 8 ounces white chocolate, melted and cooled
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Combine graham cracker crumbs and melted butter in a bowl until well mixed. Press this mixture into the bottom of a 9-inch springform pan and refrigerate it for later.
- In a large bowl, beat together cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In a separate bowl, whisk together the sour cream and cornstarch, then gently add this to the cream cheese mixture. Finally, fold in the melted white chocolate.
- Pour the cheesecake batter over the crust placed in a water bath. Bake at 325°F (160°C) for 50-60 minutes.
- After baking, let it cool in the oven for 1 hour, then refrigerate for at least 8 hours to firm up nicely.
- To make the topping, simmer the blueberries, sugar, cornstarch, and lemon juice in a pan until it thickens. Allow it to cool.
- Pour the blueberry topping over the chilled cheesecake and refrigerate it for at least another hour before serving.
Notes
Make sure your cream cheese is softened to room temperature for a smooth batter. Use a water bath while baking to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, blueberry, white chocolate, sweet