Description
A creamy white chocolate cheesecake swirled with fresh blueberries, perfect for any special occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate, chopped
- 1/4 cup heavy cream
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup blueberry sauce (optional for swirl)
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix the graham cracker crumbs and melted butter in a bowl until combined.
- Press the crumb mixture into the bottom of the prepared pan.
- Heat the heavy cream over low heat, add the chopped white chocolate, and stir until smooth.
- Beat the cream cheese and sugar until smooth, then add eggs one at a time, beating after each.
- Stir in the vanilla extract and the slightly cooled melted white chocolate.
- Pour half of the cheesecake mixture over the crust.
- Drop spoonfuls of blueberry sauce and the remaining cheesecake mixture on top, then use a knife to swirl.
- Bake for 50–60 minutes until the center is set but slightly jiggly; cool in oven with door cracked for 1 hour, then chill at least 4 hours or overnight.
Notes
Serve with extra blueberries and powdered sugar for garnish. Can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg