White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake is a rich, creamy delight! Smooth cheesecake infused with sweet white chocolate and juicy blueberries for the perfect bite.

Why You’ll Love This Recipe

• Perfect balance of creamy, sweet, and tangy flavors
• Elegant and decadent dessert for special occasions
• Buttery almond-infused crust for extra texture and flavor
• Fresh blueberry topping adds a vibrant fruity touch
• Make-ahead friendly for stress-free entertaining

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup slivered almonds
• ¼ cup granulated sugar
• ½ cup clarified butter, melted
• 2 tablespoons caramel topping

For the Filling:

• 1 pound white chocolate, chopped
• 2 (8-ounce) packages cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, beaten
• 2 egg yolks
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

For the Blueberry Topping:

• ½ cup granulated sugar
• 1 teaspoon cornstarch
• ½ cup water
• 1 pint fresh blueberries
• 2 teaspoons lemon juice

Directions

Prepare the Crust:

1. Preheat the oven to 275°F (135°C).
2. In a food processor, blend the graham cracker crumbs, slivered almonds, and sugar until the almonds are finely ground.
3. Add the melted butter and caramel topping; process until well combined.
4. Press the mixture onto the bottom and halfway up the sides of a 10-inch springform pan.

Prepare the Filling:

1. Melt the chopped white chocolate in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Remove from heat and set aside.
2. In a large bowl, beat the softened cream cheese and sugar until smooth.
3. Gradually add the beaten eggs and egg yolks, mixing well after each addition.
4. Beat in the flour and vanilla extract.
5. Slowly blend in the melted white chocolate until fully incorporated.
6. Pour the filling into the prepared crust.

Bake the Cheesecake:

1. Place the cheesecake in the preheated oven and bake for 1 hour.
2. After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven to room temperature.
3. Once cooled, cover loosely and refrigerate overnight before removing from the pan.

Prepare the Blueberry Topping:

1. In a saucepan, combine sugar and cornstarch. Stir in water and fresh blueberries.
2. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
3. Press the mixture through a fine sieve to remove the blueberry skins.
4. Stir in the lemon juice and allow the sauce to cool.
5. Once cooled, store the sauce in a glass jar.

Serve:

1. Before serving, pour the blueberry sauce over the chilled cheesecake.
2. Slice and enjoy this decadent dessert.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Chilling Time: Overnight
• Total Time: 1 hour 20 minutes (plus chilling)
• Calories: Approximately 603 kcal per serving

Variations

• Berry Mix: Use a combination of raspberries and blueberries for a mixed berry topping.
• Nut-Free Option: Skip the almonds and use extra graham cracker crumbs.
• Dark Chocolate Twist: Substitute white chocolate with dark chocolate for a richer flavor.
• Citrus Infusion: Add lemon zest to the filling for an extra refreshing taste.
• Gluten-Free: Use gluten-free graham crackers for a gluten-free crust.

Storage and Reheating

• Store cheesecake in the refrigerator for up to 5 days.
• Freeze slices in an airtight container for up to 3 months; thaw in the fridge overnight before serving.
• Avoid microwaving as it may alter the texture.

FAQs

Can I use frozen blueberries for the topping?

Yes! Just let them thaw slightly and adjust the cooking time as needed.

How can I prevent my cheesecake from cracking?

Bake at a low temperature and cool it gradually in the oven before refrigerating.

Can I make this cheesecake ahead of time?

Yes! It’s best when chilled overnight, making it a great make-ahead dessert.

What can I substitute for white chocolate?

You can use dark or milk chocolate, but it will change the flavor profile.

How do I know when the cheesecake is done baking?

The edges should be set, but the center should have a slight jiggle.

Can I skip the water bath when baking?

Yes, but using a water bath helps prevent cracks and ensures even baking.

What type of cream cheese is best for cheesecake?

Full-fat cream cheese works best for a rich and creamy texture.

Can I use a different crust?

Yes! Try an Oreo crust for a chocolatey twist or a shortbread crust for a buttery alternative.

How long should I chill the cheesecake before serving?

At least 8 hours or overnight for the best texture and flavor.

Can I add whipped cream as a topping?

Absolutely! A dollop of whipped cream pairs beautifully with the blueberry topping.

Conclusion

White Chocolate Blueberry Cheesecake is the perfect blend of creamy, fruity, and decadent flavors. Whether for a special occasion or a luxurious dessert at home, this cheesecake is sure to impress. Enjoy experimenting with different variations, and savor every indulgent bite!

White Chocolate Blueberry Cheesecake

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• Author: Chef Clara
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Creamy, rich, and indulgent! This White Chocolate Blueberry Cheesecake blends white chocolate with juicy blueberries for a heavenly dessert.

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Ingredients

Scale 1x2x3x

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup slivered almonds
• ¼ cup granulated sugar
• ½ cup clarified butter, melted
• 2 tablespoons caramel topping

For the Filling:

• 1 pound white chocolate, chopped
• 2 (8-ounce) packages cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, beaten
• 2 egg yolks
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

For the Blueberry Topping:

• ½ cup granulated sugar
• 1 teaspoon cornstarch
• ¼ cup water
• 1 pint fresh blueberries
• 2 teaspoons lemon juice

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Instructions

Prepare the Crust:

1. Preheat the oven to 275°F (135°C).
2. In a food processor, blend the graham cracker crumbs, slivered almonds, and sugar until the almonds are finely ground.
3. Add the melted butter and caramel topping; process until the mixture is well combined.
4. Press the mixture onto the bottom and halfway up the sides of a 10-inch springform pan.

Prepare the Filling:

5. Melt the chopped white chocolate in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Remove from heat and set aside.
6. In a large bowl, beat the softened cream cheese and sugar until smooth.
7. Gradually add the beaten eggs and egg yolks, mixing well after each addition.
8. Beat in the flour and vanilla extract.
9. Slowly blend in the melted white chocolate until the filling is thoroughly combined.
10. Pour the filling into the prepared crust.

Bake the Cheesecake:

11. Place the cheesecake in the preheated oven and bake for 1 hour.
12. After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven to room temperature.
13. Once cooled, cover the cheesecake loosely and refrigerate overnight before removing it from the pan.

Prepare the Blueberry Topping:

14. In a saucepan, combine sugar and cornstarch. Stir in the water and fresh blueberries.
15. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
16. Press the mixture through a fine sieve to remove the blueberry skins.
17. Stir in the lemon juice and allow the sauce to cool.
18. Once cooled, store the sauce in a glass jar.

Serve:

19. Before serving, pour the blueberry sauce over the chilled cheesecake.
20. Slice and enjoy this decadent dessert!

Notes

• If you prefer a chunkier topping, skip the sieving step.
• For an extra indulgent touch, drizzle melted white chocolate over the finished cheesecake.
• This cheesecake is best served chilled and can be stored in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: White Chocolate Blueberry Cheesecake