White Chocolate Blueberry Cheesecake

Indulging in a slice of cheesecake is a delightful experience, one that evokes feelings of comfort and satisfaction. Cheesecake, in its many forms, is a dessert that has stood the test of time, enchanting dessert lovers around the globe. Among the various iterations of this classic treat, the Creamy Bliss White Chocolate Blueberry Cheesecake stands out as a true showstopper. This exquisite dessert elevates the traditional cheesecake experience with its rich and creamy filling, a buttery graham cracker crust, and a zesty blueberry sauce that adds a refreshing burst of flavor.

Discover the ultimate indulgence with our Creamy Bliss White Chocolate Blueberry Cheesecake! This delectable dessert combines a rich and velvety filling with a buttery graham cracker crust and a burst of tangy blueberry sauce. Perfect for any occasion, this cheesecake not only delights the taste buds but also offers a stunning presentation. Follow our detailed guide to create this showstopper that will impress your guests and satisfy your sweet cravings. Savor the joy of homemade cheesecake today!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1 cup white chocolate, chopped

½ cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup fresh blueberries (plus extra for topping)

For the Blueberry Sauce:

1 cup fresh blueberries

½ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch (optional, for thickening)

Instructions

Preheat the Oven:

- Preheat your oven to 325°F (162°C).

Prepare the Crust:

- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

- Bake for 10 minutes. Remove from the oven and set aside to cool slightly.

Melt the White Chocolate:

- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between until smooth. Allow it to cool slightly.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.

- Add in the melted white chocolate and vanilla extract, beating until fully combined.

- Add the eggs one at a time, mixing on low speed after each addition.

- Finally, mix in the sour cream and gently fold in the fresh blueberries (reserve a handful for topping).

Bake the Cheesecake:

- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

- Bake in the preheated oven for 55-60 minutes or until the edges are set and the center is still slightly jiggly.

- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Make the Blueberry Sauce:

- In a small saucepan over medium heat, combine 1 cup of blueberries, sugar, and lemon juice. Cook until the blueberries start to burst, about 5-7 minutes.

- If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it into the blueberry mixture, cooking for another 1-2 minutes until thickened.

- Remove from heat and let it cool.

Chill and Serve:

- Once the cheesecake is cooled, refrigerate for at least 4 hours, but preferably overnight.

- Before serving, top the cheesecake with the blueberry sauce and reserved fresh blueberries.

Enjoy this delightful blend of creamy white chocolate and fresh blueberries as a perfect dessert treat!

Prep Time, Total Time, Servings: 30 minutes | 6 hours (including chilling) | 12 servings