White Chocolate Blueberry Cheesecake
Ingredients:
– For the Crust:
– 1 cups graham cracker crumbs
– cup granulated sugar
– cup unsalted butter, melted
– For the Filling:
– 4 packages 8 oz each cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 4 large eggs
– 8 oz white chocolate, melted and slightly cooled
– 1 cup fresh blueberries plus extra for garnish
– For the Topping:
– 1 cup sour cream
– 2 tablespoons powdered sugar
– teaspoon vanilla extract
Directions:
1. Prepare the Crust:
Preheat the oven to 325F 165C. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
3. Add the White Chocolate:
Gently fold the melted white chocolate into the cream cheese mixture. Be sure to stir until the mixture is smooth and well combined.
4. Add Blueberries:
Fold in the fresh blueberries, ensuring they are evenly distributed throughout the cheesecake batter.
5. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust. Place the springform pan on a baking sheet and bake for 5560 minutes, or until the center is just set and slightly jiggly.
6. Make the Topping:
While the cheesecake is cooling, whisk together the sour cream, powdered sugar, and vanilla extract. Once the cheesecake has cooled for 10 minutes, spread the sour cream mixture evenly over the top of the cheesecake.
7. Chill and Serve:
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. Garnish with additional fresh blueberries before serving.
Nutritional Information:
– Prep Time: 20 minutes Cooking Time: 1 hour Total Time: 5 hours including chilling
– Kcal: 480 kcal per serving Servings: 12 servings
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