Description
Indulge in the luxurious combination of creamy white chocolate and tangy blueberry swirl with this White Chocolate Blueberry Swirl Cheesecake. Perfect for celebrations, this show-stopping dessert boasts a smooth texture, bursts of berry flavor, and a visually stunning marbled finish that will leave your guests in awe.
Ingredients
For the Crust:
1 1/2 cups (180 g) graham cracker crumbs
1/4 cup (50 g) granulated sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup (115 g) unsalted butter, melted
For the Blueberry Swirl:
1 cup (150 g) fresh or frozen blueberries
1/4 cup (50 g) granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
8 oz (225 g) white chocolate, chopped
3/4 cup (180 ml) heavy cream
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 tablespoon all-purpose flour
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter until the texture resembles wet sand.
- Press the mixture into a 9-inch springform pan. Bake for 10 minutes, then cool.
- Make the Blueberry Swirl:
- Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Simmer until the berries release their juices.
- For a thicker swirl, add the cornstarch mixture and cook for 2-3 more minutes. Allow to cool. Blend for a smoother consistency if desired.
- Prepare the Filling:
- Melt white chocolate in the microwave or over a double boiler. Let cool slightly.
- Beat cream cheese and sugar until creamy. Mix in white chocolate, heavy cream, and vanilla extract.
- Add eggs one at a time, beating well after each addition. Stir in flour until just combined.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Drop spoonfuls of the blueberry mixture on top and swirl with a skewer for a marbled effect.
- Bake the Cheesecake:
- Bake at 325°F for 55-65 minutes until edges are set and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Notes
Substitute blueberries with raspberries, blackberries, or strawberries for different flavors.
Use gluten-free graham crackers and flour for a gluten-free version.
For an extra tangy touch, add lemon zest to the filling.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
