Blueberry White Chocolate (Print)
Enjoy this creamy and luscious dessert where silky white chocolate meets the tangy burst of fresh blueberries in perfect balance.
# Ingredients:
01 -
2 cups crushed graham crackers.
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1/2 cup butter, melted.
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Three 8-ounce packs of cream cheese at room temp.
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1 cup sugar.
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1 cup of sour cream.
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Four large eggs.
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2 tsp vanilla extract.
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1 cup melted white chocolate, cooled down.
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1 cup blueberry puree.
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Fresh blueberries to top.
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Mint leaves for decorating.
# Steps:
01 -
Set your oven to 325°F (163°C) and grease up a 9-inch springform pan well.
02 -
Mix the crushed graham crackers with the melted butter in a bowl. Press this into the bottom of the springform pan, making sure it’s even. Set it aside.
03 -
Use a large mixing bowl to blend the softened cream cheese with sugar until smooth. Add in the sour cream, eggs, and vanilla, and mix again until creamy and combined.
04 -
Evenly divide your prepared mixture into two bowls. Mix the melted white chocolate into one portion and blueberry puree into the other.
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Spoon the blueberry and white chocolate mixtures into the pan, alternating between them. Drag a knife through the batter to create swirls for a marbled look.
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Bake it for 50 to 60 minutes until the center appears set. Let the cheesecake cool in the turned-off oven with the door slightly open for about an hour.
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Pop the cheesecake in the fridge for at least 4 hours or leave it overnight. Garnish with fresh blueberries and mint leaves before slicing.
# Notes:
01 -
Pro tip: Let it chill for a whole night for the best taste and texture.