🫐🫐White Chocolate Blueberry Cheesecake 🍰

Dive into the creamy delight of our White Chocolate Blueberry Cheesecake, a perfect blend of rich chocolate and tart blueberries! 🍰🫐💙

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
For the Filling:

2 cups fresh blueberries (or frozen and thawed)
8 oz white chocolate, chopped
1/4 cup heavy cream
3 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
For the Topping:

1 cup fresh blueberries
White chocolate shavings (optional)
Directions:

Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Make the Blueberry Sauce: Cook 2 cups of blueberries over medium heat until they begin to burst. Puree with an immersion blender, then strain to remove skins; set aside to cool.
Prepare the White Chocolate Mixture: Melt white chocolate with heavy cream, stirring until smooth; set aside to cool slightly.
Make the Cheesecake Filling: Beat cream cheese with sugar until creamy. Add eggs one at a time, then vanilla extract and the melted white chocolate.
Assemble the Cheesecake: Pour half of the filling over the crust, add half the blueberry sauce, then the remaining filling and sauce. Swirl with a toothpick.
Bake: At 325°F (163°C) for about 50-60 minutes. Turn off the oven, let cool with the door slightly ajar.
Chill: Refrigerate for at least 4 hours, preferably overnight.
Garnish and Serve: Garnish with fresh blueberries and white chocolate shavings. Serve chilled.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 7 hours (including chilling) | Servings: 12