White Chocolate Blueberry Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups vanilla cookie crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
1 tablespoon granulated sugar
→ Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs, at room temperature
07 -
8 ounces white chocolate, melted and slightly cooled
08 -
1 cup sour cream
09 -
1 teaspoon vanilla extract
10 -
1 tablespoon cornstarch
→ Blueberry Sauce
11 -
2 cups blueberries (fresh or frozen)
12 -
1/2 cup granulated sugar
13 -
1 tablespoon lemon juice
14 -
2 teaspoons cornstarch mixed with 1 tablespoon cold water
→ Optional Garnishes
15 -
Fresh blueberries
16 -
White chocolate curls
17 -
Whipped cream
# Instructions:
01 -
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 to 7 minutes, then stir in the cornstarch mixture. Continue cooking until thickened. Remove from heat and cool completely.
02 -
Preheat oven to 325°F (160°C). Mix cookie crumbs, melted butter, and sugar thoroughly. Press the mixture evenly into the base of a 9-inch springform pan. Bake for 10 minutes, then cool.
03 -
Beat the softened cream cheese until smooth. Add sugar and continue beating. Incorporate eggs one at a time, blending gently after each addition. Mix in sour cream, vanilla extract, and cornstarch, then fold in the melted white chocolate.
04 -
Pour most of the cheesecake filling over the cooled crust. Spoon blueberry sauce atop and swirl gently. Add remaining filling and repeat swirling.
05 -
Place the springform pan into a water bath. Bake for 55 to 65 minutes until the center jiggles slightly. Turn off the oven, crack the door, and allow the cheesecake to rest inside for 1 hour.
06 -
Remove the cheesecake from the water bath and loosen the edges from the pan. Cool at room temperature, then cover and refrigerate for at least 4 hours or preferably overnight.
07 -
Top with extra blueberry sauce, fresh blueberries, and white chocolate curls if desired. Slice using a warm knife for clean cuts.
# Notes:
01 -
Use room-temperature ingredients for smoother blending and avoid over-mixing after adding eggs to prevent cracks. Chill fully before slicing for the firmest texture. Best prepared one day ahead.