Decadent White Chocolate Blueberry Cheesecake Delight
Experience the rich flavor of White Chocolate Blueberry Cheesecake in this easy-to-make dessert that's perfect for any occasion.
Equipment
- 9-inch springform pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Filling
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 12 oz white chocolate chips melted
- 1 cup fresh blueberries
For the Topping
- 1 cup sour cream
- 1/4 cup powdered sugar
Instructions
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until crumbly, then press it firmly into the bottom of a 9-inch springform pan.
- Beat the cream cheese in a large mixing bowl until smooth and creamy.
- Add granulated sugar and vanilla extract, mixing until well combined.
- Incorporate the eggs one at a time, mixing thoroughly after each addition.
- Stir in the melted white chocolate until fully incorporated.
- Fold in fresh blueberries gently to prevent them from bursting.
- Pour the cheesecake batter over the crust in the springform pan and smooth the top.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake to room temperature before refrigerating.
- Whisk together sour cream and powdered sugar until smooth and spread evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours before serving.
Notes
Optional: Garnish with additional fresh blueberries before serving.