White Chocolate Blueberry Cheesecake

Here’s a delicious recipe for White Chocolate Blueberry Cheesecake:

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 8 ounces white chocolate, melted and slightly cooled
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Blueberry Sauce:

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon lemon juice

Instructions

Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs and sugar.
3. Add the melted butter and mix until combined.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes, then remove from the oven and let cool.

Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Gradually add the sugar and beat until creamy.
3. Mix in the vanilla extract.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the melted white chocolate, sour cream, and heavy cream until smooth.
6. Gently fold in the blueberries.
7. Pour the filling over the cooled crust.

Baking:

1. Place the springform pan in a larger baking pan.
2. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath (this helps prevent cracking).
3. Bake for 60-70 minutes, or until the center is set and only slightly jiggles when shaken.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour.
5. Remove from the oven and let cool completely to room temperature.
6. Refrigerate for at least 4 hours, preferably overnight.

Blueberry Sauce:

1. In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
2. Cook over medium heat, stirring constantly until the mixture thickens and the blueberries start to break down, about 5-7 minutes.
3. Remove from heat and let cool.
4. Once the cheesecake is chilled, top it with the blueberry sauce.

Serving:

1. Remove the cheesecake from the springform pan.
2. Slice and serve with additional blueberry sauce if desired.

Enjoy your homemade White Chocolate Blueberry Cheesecake!