Here’s a dreamy Heavenly White Chocolate Blueberry Cheesecake recipe that combines the creamy richness of white chocolate cheesecake with the vibrant sweetness of blueberries. It’s a show-stopping dessert that’s perfect for special occasions or whenever you want to treat yourself!
Heavenly White Chocolate Blueberry Cheesecake Recipe
Ingredients:
For the crust:
- 2 cups (200g) graham cracker crumbs (or digestive biscuits)
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the white chocolate cheesecake filling:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 cup (240ml) heavy cream
- 8 oz (225g) white chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
For the blueberry topping:
- 2 cups (300g) fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon lemon juice
For garnish (optional):
- Fresh blueberries
- White chocolate shavings
- Whipped cream
Instructions:
- Prepare the crust:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool while you prepare the filling.
- Make the white chocolate cheesecake filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the heavy cream and mix until well combined.
- Gradually add the melted white chocolate and vanilla extract, mixing until smooth.
- Beat in the eggs, one at a time, until just incorporated. Be careful not to overmix.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake:
- Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan (this prevents cracking).
- Bake for 45–50 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, remove it and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the blueberry topping:
- In a saucepan, combine the blueberries, sugar, and water. Cook over medium heat until the blueberries release their juices and the mixture begins to simmer.
- Stir in the cornstarch slurry and cook for 2–3 minutes, or until the sauce thickens.
- Remove from heat and stir in the lemon juice. Let the topping cool completely.
- Assemble the cheesecake:
- Once the cheesecake is fully chilled, spread the blueberry topping evenly over the surface.
- Garnish with fresh blueberries, white chocolate shavings, or whipped cream if desired.
- Serve:
- Carefully remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy!
This Heavenly White Chocolate Blueberry Cheesecake is a perfect balance of creamy, tangy, and sweet flavors. It’s a dessert that’s sure to impress and delight anyone who tries it!
