Description
A luscious White Chocolate Blueberry Cheesecake featuring a creamy marbled filling of melted white chocolate and fresh blueberry puree on a buttery graham cracker crust. This elegant dessert combines the sweetness of white chocolate with the tartness of blueberries, perfect for special occasions or indulgent everyday treats.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup white chocolate chips, melted and cooled
- 1 cup blueberry puree (made by blending fresh or frozen blueberries)
Garnish
- Fresh blueberries
- Mint leaves
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of the pan to form an even crust. Set aside while you make the filling.
- Make the cheesecake batter: In a large bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add sour cream, eggs, and vanilla extract, mixing until just combined to avoid incorporating too much air which causes cracks. Divide this batter evenly into two bowls.
- Flavor the batters: Stir the melted and cooled white chocolate into one half of the batter. Add the blueberry puree into the other half, mixing gently until well blended.
- Create the marbled cheesecake: Spoon alternating dollops of the white chocolate and blueberry batters over the crust. Use a knife or toothpick to swirl the two batters gently, creating a beautiful marbled effect. Bake for 50–60 minutes until the center is set and edges are slightly puffed. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to fully set. Before serving, garnish with fresh blueberries and mint leaves for a fresh, decorative touch.
Notes
- Make sure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth batter.
- Do not overmix the batter to avoid cracks on the cheesecake surface.
- Swirling the batters gently creates the marbled effect without blending the colors completely.
- Cooling the cheesecake slowly in the oven helps prevent cracking.
- Refrigerate well before slicing to ensure clean cuts.
