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White Chocolate Blueberry Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• 4 oz white chocolate, melted and slightly cooled

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries

• 2 tbsp granulated sugar

• 1 tsp cornstarch

• 1 tbsp water

For the White Chocolate Ganache (Optional):

• 4 oz white chocolate, chopped

• ¼ cup heavy cream

Instructions

1. Preheat the Oven & Prepare the Crust

• Preheat oven to 325°F (163°C).

• Mix graham cracker crumbs, sugar, and melted butter.

• Press into the bottom of a greased 9-inch springform pan.

• Bake for 8 minutes, then set aside to cool.

2. Make the Blueberry Swirl

• In a small saucepan, cook blueberries, sugar, cornstarch, and water over medium heat until thickened (about 5 minutes).

• Mash the berries slightly and let the mixture cool.

3. Prepare the Cheesecake Filling

• Beat cream cheese and sugar until smooth.

• Add eggs one at a time, mixing well after each.

• Mix in vanilla extract, sour cream, and melted white chocolate until smooth.

4. Assemble & Bake

• Pour the cheesecake filling over the crust.

• Drop spoonfuls of the blueberry mixture on top and swirl with a knife.

• Bake for 50-55 minutes, or until the center is set but slightly jiggly.

• Turn off the oven and let the cheesecake cool inside for 1 hour before refrigerating for at least 4 hours.

5. Prepare the White Chocolate Ganache (Optional)

• Heat heavy cream until warm, then pour over chopped white chocolate. Stir until smooth.

• Pour over the chilled cheesecake before serving.

6. Serve & Enjoy!

• Slice and serve with fresh blueberries on top. Enjoy!

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