Description
This Elegant White Chocolate Blueberry Swirl Cheesecake features a buttery graham cracker crust, a rich and creamy white chocolate cheesecake filling, and luscious blueberry swirls for a beautiful marbled effect. Perfect for special occasions or a luxurious dessert, this cheesecake combines sweet, tart, and creamy flavors in a stunning presentation.
Ingredients
Scale
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
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)
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: Mix graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and allow to cool.
- Make the blueberry swirl: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture begins to simmer. If a thicker swirl is desired, stir in the cornstarch mixture and cook for 2-3 more minutes until thickened. Remove from heat and allow to cool completely. For a smoother texture, blend the mixture if preferred.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Melt the white chocolate gently using a double boiler or microwave, then blend it into the cream cheese mixture along with the heavy cream and vanilla extract.
- Add eggs and flour: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth batter. Stir in the flour until just combined, taking care not to overmix.
- Assemble the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Drop spoonfuls of the cooled blueberry mixture on top in various spots. Using a skewer or knife, gently swirl the blueberries into the cheesecake filling to create a marbled effect.
- Bake the cheesecake: Bake in a preheated oven at 325°F (163°C) for 1 hour and 5 minutes. Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set and develop rich flavors before serving.
Notes
- Using room temperature eggs ensures a smoother cheesecake batter and better incorporation.
- The optional cornstarch in the blueberry mixture helps to prevent it from bleeding too much into the filling, preserving distinct swirls.
- Blending the blueberry swirl mixture creates a more even texture but is not necessary if you prefer whole berries.
- Gradual cooling in the oven helps to prevent cracking on the cheesecake surface.
- For best results, prepare the cheesecake a day ahead to allow flavors to meld and texture to firm up.
