Description
A decadent and creamy cheesecake with a rich white chocolate base and a sweet-tart blueberry swirl, perfect for special occasions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz white chocolate, melted and cooled
- 1 cup fresh or frozen blueberries
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar for blueberry swirl
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar, then press into a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in vanilla and melted white chocolate until combined.
- In a saucepan, combine blueberries, water, lemon juice, 1/4 cup sugar, and cornstarch. Cook over medium heat until thickened, then cool slightly.
- Pour cheesecake batter over crust. Drop spoonfuls of blueberry mixture on top and swirl with a knife.
- Bake for 45-50 minutes until edges are set but center is slightly jiggly. Turn off oven, leave door ajar, and let cool for 1 hour. Refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American