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If you’re looking for a show-stopping dessert that balances sweetness and a touch of tartness, look no further than the Heavenly White Chocolate Blueberry Cheesecake. This indulgent treat combines the luscious creaminess of white chocolate with fresh, juicy blueberries, creating a dessert that tantalizes the taste buds while captivating the eyes. With its velvety texture and vibrant color, this cheesecake is perfect for any occasion, whether it's a birthday celebration, a holiday gathering, or simply a delightful weekend treat.

White Chocolate Blueberry Cheesecake

Discover the ultimate dessert bliss with this Heavenly White Chocolate Blueberry Cheesecake recipe! This decadent cheesecake combines the rich creaminess of white chocolate with fresh, tart blueberries, creating a delightful balance that will wow your guests. Perfect for any special occasion or a sweet weekend treat, it features a golden graham cracker crust and a luscious topping of cooked blueberries. Follow the easy steps to create a stunning centerpiece that tastes as good as it looks! Indulge in this dessert experience that's sure to leave everyone asking for the recipe.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz (450g) cream cheese, softened

1 cup white chocolate chips, melted and slightly cooled

¾ cup granulated sugar

¼ cup sour cream

1 tsp vanilla extract

3 large eggs

For the blueberry topping:

2 cups fresh blueberries

¼ cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch

2 tbsp water

For garnish (optional):

Whipped cream

Additional blueberries

Shaved white chocolate

Instructions
 

Prepare the crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the mixture resembles wet sand.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool.

          Make the cheesecake filling:

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

              - Gradually add the melted white chocolate, mixing well.

                - Add the sugar, sour cream, and vanilla extract, mixing until fully integrated.

                  - Add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent cracks.

                    Bake the cheesecake:

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

                        - Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly wobbly.

                          - Turn off the oven and crack the door slightly, allowing the cheesecake to cool slowly for about an hour to minimize cracks.

                            Prepare the blueberry topping:

                              - In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, cornstarch, and water.

                                - Cook while stirring gently until the mixture begins to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool slightly.

                                  Assemble:

                                    - Once the cheesecake has completely cooled, spread the blueberry topping evenly over the cheesecake.

                                      - Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

                                        Serve:

                                          - Carefully remove the cheesecakes from the springform pan.

                                            - Slice into wedges and serve with whipped cream, additional blueberries, and shaved white chocolate for a decorative touch.

                                              Prep Time: 30 mins | Total Time: 5 hrs | Servings: 12