Blueberry Cheesecake (Print Version)
Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
1/2 cup melted butter.
03 -
3 packages (8 oz each) cream cheese, softened.
04 -
1 cup granulated sugar.
05 -
1 cup sour cream.
06 -
4 large eggs.
07 -
2 tsp vanilla extract.
08 -
1 cup white chocolate chips, melted and cooled.
09 -
1 cup blueberry puree.
10 -
Fresh blueberries.
11 -
Mint leaves.
Instructions:
01 -
Preheat your oven to 325°F (163°C).
02 -
Grease a 9-inch springform pan to ensure easy release of the cheesecake.
03 -
In a mixing bowl, combine 2 cups of graham cracker crumbs with 1/2 cup of melted butter.
04 -
Press the mixture evenly into the bottom of the prepared springform pan to form a solid crust.
05 -
In a large bowl, beat 3 packages of softened cream cheese and 1 cup of granulated sugar until smooth and creamy.
06 -
Add 1 cup of sour cream, 4 large eggs, and 2 teaspoons of vanilla extract to the cream cheese mixture, mixing until well combined.
07 -
Divide the batter into two equal parts.
08 -
Stir the melted and cooled white chocolate into one half of the batter.
09 -
Mix the blueberry puree into the other half of the batter.
10 -
Pour alternating spoonfuls of the two batters over the prepared crust in the springform pan.
11 -
Use a knife to gently swirl the batters together to create a marbled effect.
12 -
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed.
13 -
Once baked, turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracks.
14 -
After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to set completely.
15 -
Before serving, garnish the cheesecake with fresh blueberries and mint leaves for a beautiful presentation.
Notes:
01 -
This elegant White Chocolate Blueberry Cheesecake features a creamy white chocolate filling swirled with tangy blueberry puree. It’s perfect for any special occasion or as a delightful dessert treat.