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White Chocolate Blueberry Cheesecake Recipe

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This White Chocolate Blueberry Cheesecake is a luscious dessert combining a rich, creamy white chocolate-infused cheesecake with a vibrant blueberry swirl. The crust made from chocolate sandwich cookies adds a delightful texture contrast. Baked in a water bath for a smooth, velvety finish, this cheesecake is perfect for special occasions or anytime you crave an indulgent creamy treat with the bright flavor of blueberries.

Ingredients

Crust

  • 12 chocolate sandwich cookies
  • 4 tablespoons unsalted butter, melted

Blueberry Swirl

  • 1 1/2 cups blueberries (fresh or frozen)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup white chocolate chips, melted
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs

Topping (optional)

  • Whipped cream
  • Fresh blueberries
  • Dark chocolate square

Instructions

  1. Prepare the crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor. Mix the crumbs thoroughly with the melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form a compact crust. Bake the crust at 325°F (163°C) for 10 minutes, then remove and allow it to cool completely.
  2. Make the blueberry swirl: In a saucepan over medium heat, combine the blueberries, lemon juice, 1 tablespoon sugar, and cornstarch. Cook, stirring frequently, until the mixture thickens and becomes syrupy. Remove from heat and let the blueberry sauce cool completely before using.
  3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain. Add the granulated sugar, sour cream, vanilla extract, and melted white chocolate. Mix all ingredients well to combine into a uniform batter.
  4. Add eggs: Add the eggs one at a time to the cream cheese mixture, gently mixing after each addition. Be careful not to overmix to prevent excess air incorporation which could cause cracking during baking.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon dollops of the cooled blueberry sauce over the batter and gently swirl it with a knife or skewer for a marbled effect. Repeat with the remaining batter and blueberry sauce, creating a beautiful layered swirl pattern.
  6. Bake in a water bath: Place the springform pan inside a larger baking dish and fill the outer dish with about 1 inch of hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracking. Bake in a preheated oven at 325°F (163°C) for 55 to 65 minutes, or until the cheesecake’s center is just set but still slightly jiggly.
  7. Cool and chill: Turn off the oven and let the cheesecake cool inside the oven for 1 hour to gently lower the temperature. Remove the cheesecake from the water bath, and then refrigerate for at least 6 hours or overnight to allow it to set completely and develop flavor.
  8. Serve: Before serving, optionally top the cheesecake with whipped cream, fresh blueberries, and a square of dark chocolate for added flavor and decoration. To achieve clean slices, warm your knife by dipping it in hot water and drying it before slicing the cheesecake.

Notes

  • Using a water bath during baking ensures a creamy, crack-free cheesecake.
  • Make sure to allow the blueberry sauce to cool completely before swirling it into the batter to avoid affecting the cheesecake texture.
  • For the cleanest cheesecake slices, heat your knife between cuts.
  • Fresh or frozen blueberries can be used; if using frozen, thaw and drain excess liquid before making the sauce.
  • Storage: Keep cheesecake refrigerated and consume within 3-4 days for best freshness.

Find it online: https://oliviabakes.com/white-chocolate-blueberry-cheesecake-recipe/