White Chocolate Blueberry Cheesecake
This White Chocolate Blueberry Cheesecake is a decadent dessert featuring a creamy white chocolate cheesecake filling studded with juicy blueberries. It’s baked to perfection and makes a stunning centerpiece for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted and cooled slightly
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Remove from oven and let cool slightly.
- In a large bowl, beat cream cheese and 1 ¼ cups sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Stir in melted white chocolate until well combined.
- Gently fold in blueberries.
- Pour batter over crust.
- Bake for 55-65 minutes, or until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and refrigerate for at least 4 hours, or preferably overnight.
- Run a thin knife around the edge of the cheesecake to loosen it from the pan.
- Remove the sides of the springform pan and serve.
Notes
Serve chilled with a dollop of whipped cream or a sprinkle of fresh blueberries for an extra touch of elegance.