White Chocolate Blueberry Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup melted butter
→ Filling
03 -
24 ounces cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 cup sour cream
06 -
4 large eggs
07 -
2 teaspoons vanilla extract
08 -
1 cup white chocolate chips, melted and cooled
09 -
1 cup blueberry puree
→ Garnish
10 -
Fresh blueberries
11 -
Mint leaves
# Instructions:
01 -
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
02 -
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
03 -
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream, eggs, and vanilla extract, mixing well after each addition.
04 -
Divide the batter in half. Stir the melted white chocolate into one half of the batter and the blueberry puree into the other half.
05 -
Pour alternating spoonfuls of white chocolate and blueberry batters over the crust. Use a knife to swirl the batters together for a marbled effect. Bake in the preheated oven for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
06 -
Remove from the oven and refrigerate for at least 4 hours or overnight. Garnish with fresh blueberries and mint leaves before serving.