Description
This Elegant White Chocolate Blueberry Swirl Cheesecake is a luscious dessert that combines a creamy white chocolate-infused filling with a vibrant blueberry swirl atop a crisp graham cracker crust. Perfect for special occasions and holiday celebrations, this cheesecake offers a delightful balance of sweetness and tanginess with a smooth, velvety texture.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate, melted and slightly cooled
- 1/2 cup sour cream
For the blueberry swirl:
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
- Prepare the blueberry swirl: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally until berries soften and break down. Stir in the cornstarch slurry and simmer for another 1 to 2 minutes until thickened. Optionally, strain through a fine mesh sieve for a smooth sauce. Set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract, melted white chocolate, and sour cream gently until just combined. Pour the filling evenly over the cooled crust and smooth the surface.
- Swirl in blueberry sauce: Drop small spoonfuls of the cooled blueberry mixture over the cheesecake batter. Using a skewer or knife, gently swirl the sauce into the filling to create a marbled effect.
- Bake the cheesecake: Bake for 50 to 60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to avoid cracking.
- Cool and chill: Remove cheesecake from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight before slicing to allow the flavors to develop and set completely.
Notes
- Ensure cream cheese is fully softened for an ultra-smooth filling texture.
- The blueberry swirl can be made up to 2 days ahead and stored in the refrigerator.
- For a show-stopping presentation, garnish the cheesecake with whipped cream and fresh blueberries before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28 g
- Sodium: 270 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
