White Chocolate Blueberry Cheesecake A Creamy Dream!
White Chocolate Blueberry Cheesecake A Creamy Dream! 
This luscious cheesecake combines the rich sweetness of white chocolate with the tart burst of blueberries for the perfect indulgence!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
12 oz white chocolate, melted and slightly cooled
3 (8-oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
¼ cup sour cream
¼ cup heavy cream
For the Blueberry Swirl:
1 cup fresh or frozen blueberries
2 tbsp granulated sugar
1 tbsp lemon juice
Optional Toppings:
Fresh blueberries
White chocolate shavings
Instructions
Preheat the Oven: Preheat to 325°F (163°C). Grease and line a 9-inch springform pan.
Make the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8-10 minutes. Let cool.
Prepare the Blueberry Swirl: Cook blueberries, sugar, and lemon juice over medium heat for 5 minutes until softened. Mash slightly and let cool.
Prepare the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, heavy cream, and melted white chocolate.
Assemble & Bake: Pour cheesecake filling over the crust. Dollop blueberry sauce on top and swirl with a toothpick. Bake for 50-55 minutes until set but slightly jiggly in the center.
Cool & Serve: Turn off oven, let the cheesecake cool inside with the door cracked for 1 hour. Refrigerate for at least 4 hours before serving. Garnish with fresh blueberries and white chocolate shavings.
Enjoy this rich, velvety dessert!
This luscious cheesecake combines the rich sweetness of white chocolate with the tart burst of blueberries for the perfect indulgence!
IngredientsFor the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
12 oz white chocolate, melted and slightly cooled
3 (8-oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
¼ cup sour cream
¼ cup heavy cream
For the Blueberry Swirl:
1 cup fresh or frozen blueberries
2 tbsp granulated sugar
1 tbsp lemon juice
Optional Toppings:
Fresh blueberries
White chocolate shavings
Instructions Preheat the Oven: Preheat to 325°F (163°C). Grease and line a 9-inch springform pan. Make the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8-10 minutes. Let cool. Prepare the Blueberry Swirl: Cook blueberries, sugar, and lemon juice over medium heat for 5 minutes until softened. Mash slightly and let cool. Prepare the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, heavy cream, and melted white chocolate. Assemble & Bake: Pour cheesecake filling over the crust. Dollop blueberry sauce on top and swirl with a toothpick. Bake for 50-55 minutes until set but slightly jiggly in the center. Cool & Serve: Turn off oven, let the cheesecake cool inside with the door cracked for 1 hour. Refrigerate for at least 4 hours before serving. Garnish with fresh blueberries and white chocolate shavings. Enjoy this rich, velvety dessert!