White Chocolate Blueberry Cheesecake 🫐😋🍰
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
8 oz white chocolate, melted and slightly cooled
1/2 cup blueberry puree (fresh or frozen blueberries blended)
Fresh blueberries for garnish
Whipped cream for garnish
Mint leaves for garnish
Directions:
Preheat Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Set aside.
Make the Cheesecake Batter:
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully combined.
Gradually add melted white chocolate to the cheesecake batter, mixing until smooth.
Layer and Swirl:
Pour half of the cheesecake batter over the crust in the springform pan. Drop spoonfuls of blueberry puree onto the batter and swirl with a knife. Repeat with the remaining batter and blueberry puree.
Bake:
Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Chill:
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Garnish and Serve:
Garnish with fresh blueberries, whipped cream, and mint leaves before serving.
Nutritional Information:
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 5 hours 20 minutes (including cooling and refrigeration)
Kcal: 480 kcal per serving
Servings: 12 servings
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