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White Chocolate Blueberry Cheesecake Recipe

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4.8 from 142 reviews

This luscious White Chocolate Blueberry Cheesecake features a rich and creamy cream cheese base swirled with a homemade blueberry sauce, all nestled on a chocolate cookie crust. Baked in a water bath for a smooth, velvety texture, it’s a beautiful blend of sweet white chocolate and fresh blueberry flavors, perfect for any special occasion or a decadent dessert treat.

Ingredients

Crust

  • 12 chocolate sandwich cookies
  • 4 tablespoons unsalted butter (melted)

Blueberry Swirl

  • 1 1/2 cups blueberries (fresh or frozen)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar

Cheesecake Filling

  • 24 ounces cream cheese (softened)
  • 1 cup white chocolate chips (melted)
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs

Optional Toppings

  • Whipped cream
  • Fresh blueberries
  • Square of dark chocolate

Instructions

  1. Prepare the crust: Crush the chocolate sandwich cookies finely using a food processor. Mix the cookie crumbs with melted butter until combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust at 325°F (163°C) for 10 minutes and then allow it to cool completely.
  2. Make blueberry sauce: In a saucepan over medium heat, combine blueberries, lemon juice, sugar, and cornstarch. Cook, stirring occasionally, until the mixture thickens and becomes syrupy. Remove from heat and let cool completely to room temperature.
  3. Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, vanilla extract, and melted white chocolate chips. Mix thoroughly until well incorporated.
  4. Add eggs: Add the eggs one at a time to the cheesecake mixture, mixing gently after each addition to prevent overmixing, which can cause cracks during baking.
  5. Assemble layers: Pour half of the cheesecake batter evenly over the baked crust. Spoon dollops of the cooled blueberry sauce on top and use a knife to gently swirl the sauce into the batter. Repeat with the remaining batter and blueberry sauce to create a marbled effect.
  6. Bake cheesecake: Place the springform pan inside a larger baking dish. Pour about 1 inch of hot water into the larger dish to create a water bath, which helps to evenly bake the cheesecake and prevent cracking. Bake at 325°F (163°C) for 55 to 65 minutes, or until the cheesecake center is just set but still slightly jiggly.
  7. Cool and chill: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from the oven, then refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to set completely.
  8. Serve: Before serving, optionally top with whipped cream, fresh blueberries, and a piece of dark chocolate for garnish. For clean slices, warm the knife in hot water, dry it, and cut through the cheesecake.

Notes

  • Using a water bath helps prevent cracks and ensures a creamy texture.
  • Do not overmix the eggs to avoid incorporating too much air.
  • Let the blueberry sauce cool completely before swirling into the batter to avoid mixing too much.
  • Chilling the cheesecake overnight improves the flavor and texture.
  • For best results, bring the cream cheese and eggs to room temperature before mixing.
  • Use a warm knife between slices for cleaner cuts.

Find it online: https://mealsbykate.com/white-chocolate-blueberry-cheesecake-recipe/