Here’s a White Chocolate Blueberry Cheesecake recipe that’s rich, creamy, and bursting with blueberry flavor. It includes every step from crust to topping. Let me know if you want it adjusted for size or dietary needs!
White Chocolate Blueberry Cheesecake
Ingredients
For the crust:
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1 ½ cups graham cracker crumbs (about 10-12 crackers)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the cheesecake filling:
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24 oz (3 packages) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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8 oz white chocolate, chopped
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1 tsp vanilla extract
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1 cup sour cream or heavy cream
For the blueberry swirl:
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1 cup fresh or frozen blueberries
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¼ cup granulated sugar
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1 tbsp lemon juice
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1 tsp cornstarch (optional, for thickening)
Optional topping:
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Fresh blueberries
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White chocolate shavings
Instructions
1. Prepare the crust:
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Preheat your oven to 325°F (163°C).
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In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
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Press mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
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Bake the crust for 8-10 minutes, then remove from the oven and let cool.
2. Prepare the blueberry swirl:
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In a small saucepan, combine blueberries, sugar, and lemon juice.
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Cook over medium heat until the blueberries break down and the mixture thickens (about 5-7 minutes).
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If you want a thicker swirl, mix cornstarch with 1 tbsp water and stir it into the blueberry mixture. Cook for another 1-2 minutes.
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Remove from heat and let cool completely.
3. Prepare the white chocolate:
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Melt the white chocolate gently using a double boiler or microwave (in 20-second intervals, stirring each time) until smooth.
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Set aside to cool slightly.
4. Make the cheesecake filling:
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In a large bowl, beat cream cheese with an electric mixer until smooth and creamy.
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Add sugar and continue to beat until combined.
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Add eggs one at a time, mixing on low speed after each addition.
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Mix in the melted white chocolate and vanilla extract.
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Fold in sour cream or heavy cream until the batter is smooth.
5. Assemble the cheesecake:
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Pour half of the cheesecake filling onto the cooled crust.
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Drop spoonfuls of the blueberry swirl on top.
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Pour the remaining cheesecake filling over the blueberry swirl.
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Use a knife or skewer to gently swirl the blueberry mixture into the cheesecake batter for a marbled effect.
6. Bake the cheesecake:
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Place the springform pan in a larger baking pan filled with about 1 inch of hot water (water bath helps prevent cracking).
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Bake at 325°F (163°C) for 55-65 minutes or until the edges are set but the center still slightly jiggles.
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Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
7. Chill and serve:
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Remove the cheesecake from the water bath and cool completely at room temperature.
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Refrigerate for at least 4 hours, preferably overnight.
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Before serving, optionally top with fresh blueberries and white chocolate shavings.
Tips:
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Use room temperature cream cheese for a smooth batter.
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Be gentle when swirling the blueberry sauce to create pretty patterns.
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If you don’t have a springform pan, line a regular pan with parchment paper.