White Chocolate Blueberry Cheesecake
A decadent cheesecake with creamy white chocolate and fresh blueberries, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cups white chocolate chips, melted
- 0.75 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups blueberries (fresh or frozen)
For the Topping
- 1 cups heavy cream (for whipped topping)
- 2 tablespoons sugar (for sweetening the whipped cream)
- to taste additional blueberries for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar for the crust. Mix until well combined, and press firmly into the bottom of a springform pan.
- Bake crust for about 10 minutes and then let it cool.
- In a large bowl, beat cream cheese until smooth. Gradually add the melted white chocolate and sugar, mixing until well incorporated.
- Add eggs one at a time, mixing well after each, followed by vanilla extract. Gently fold in the blueberries.
Baking
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is slightly jiggly but set. Do not over-bake.
- Let it cool to room temperature before refrigerating. Chill for at least 4 hours or overnight.
Serving
- Whip the heavy cream with the sugar until soft peaks form.
- Spread the whipped cream over the chilled cheesecake and garnish with additional blueberries.
Notes
Cool the cheesecake completely at room temperature before chilling to avoid cracks. Can substitute berries as desired. Leftovers can be stored tightly covered in the fridge for up to a week or frozen.