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White Chocolate Blueberry Cheesecake Recipe

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4.6 from 234 reviews

A luscious White Chocolate Blueberry Cheesecake featuring a rich cream cheese filling infused with melted white chocolate and swirled with a homemade blueberry sauce atop a chocolate cookie crust, baked in a water bath for a creamy, smooth texture and chilled to perfection.

Ingredients

Crust

  • 12 chocolate sandwich cookies
  • 4 tablespoons unsalted butter, melted

Blueberry Sauce

  • 1 1/2 cups blueberries (fresh or frozen)
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup white chocolate chips, melted
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs

Topping (Optional)

  • Whipped cream
  • Fresh blueberries
  • Square of dark chocolate

Instructions

  1. Prepare the crust: Crush the chocolate sandwich cookies finely using a food processor, then combine with melted butter until mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes to set the crust, then allow it to cool completely.
  2. Make the blueberry sauce: In a saucepan over medium heat, combine the blueberries, lemon juice, sugar, and cornstarch. Cook, stirring frequently, until the mixture thickens and becomes syrupy. Remove from heat and let it cool completely to room temperature.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, vanilla extract, and melted white chocolate, mixing thoroughly until fully combined.
  4. Add the eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing gently after each addition to avoid overmixing which can cause cracking.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon dollops of the cooled blueberry sauce over the batter and use a knife to gently swirl it in for a marbled effect. Repeat with the remaining batter and blueberry sauce.
  6. Bake in a water bath: Place the springform pan inside a larger baking dish and pour about 1 inch of hot water into the outer dish to create a water bath. Bake the cheesecake at 325°F (163°C) for 55–65 minutes, or until the center is just set but still slightly jiggly.
  7. Cool and chill: Turn off the oven, leave the cheesecake inside with the door closed for 1 hour to cool gradually. Afterward, remove it and refrigerate for at least 6 hours or overnight to fully set and develop flavors.
  8. Serve: Before serving, optionally top the cheesecake with whipped cream, fresh blueberries, and a square of dark chocolate. Use a knife warmed in hot water for clean, smooth slices.

Notes

  • Using a water bath helps prevent cracks and ensures a smooth texture.
  • Ensure the cream cheese is fully softened before mixing to avoid lumps.
  • Do not overmix the batter after adding eggs to maintain a creamy texture.
  • You can use fresh or frozen blueberries for the sauce depending on availability.
  • Chilling the cheesecake overnight improves flavor and texture.

Find it online: https://mealoria.com/white-chocolate-blueberry-cheesecake-recipe/