White Chocolate Blueberry Cheesecake
Ingredients:
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
⅓ cup unsalted butter, melted
Filling:
2 cups white chocolate chips
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup fresh blueberries
Topping:
½ cup fresh blueberries
White chocolate shavings (optional)
Directions:
Prepare Crust: Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
Melt Chocolate: In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring between each until smooth. Set aside to cool slightly.
Make Filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and melted white chocolate until combined.
Add Blueberries: Gently fold in 1 cup of blueberries, then pour the filling over the cooled crust.
Bake: Bake for 50-60 minutes, or until the center is just set. Turn off the oven and leave the cheesecake in for 1 hour with the door slightly open.
Cool and Serve: Remove from the oven and refrigerate for at least 4 hours. Before serving, top with additional blueberries and white chocolate shavings if desired.
Prep Time: 20 minutes | Cook Time: 1 hour | Chill Time: 4 hours | Total Time: 5 hours 20 minutes
Kcal: 470 kcal | Servings: 12 servings
