Description
This Elegant White Chocolate Blueberry Swirl Cheesecake combines a rich, creamy white chocolate-infused filling with a vibrant blueberry swirl on a buttery graham cracker crust. Perfect for special occasions, this dessert offers a luscious balance of sweet white chocolate and tangy blueberries in a beautifully marbled 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)
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: In a bowl, mix graham cracker crumbs, sugar, and ground cinnamon (if using). Stir in the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- 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 thicken slightly, about 5-7 minutes. For a thicker swirl, add the cornstarch mixture and cook for an additional 2-3 minutes until thickened. Remove from heat and allow to cool. Optionally, blend the mixture to achieve a smoother consistency.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the chopped white chocolate, heavy cream, and vanilla extract, mixing well to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the all-purpose flour until just combined, taking care not to overmix.
- Assemble the Cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Drop spoonfuls of the blueberry mixture on top of the filling. Using a skewer or knife, swirl the blueberries throughout the filling to create a marbled effect.
- Bake the Cheesecake: Bake the cheesecake according to your oven temperature (typically 325°F/163°C) until the edges are set but the center slightly jiggles, about 50-60 minutes. Once baking is complete, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually and prevent cracking. Afterward, cool it to room temperature, then refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Use room temperature eggs and cream cheese for a smoother batter.
- For best results, chill the cheesecake overnight before serving to enhance flavor and texture.
- If using frozen blueberries, thaw and drain excess liquid before cooking.
- Swirling the blueberry sauce gently helps create an elegant marbled pattern without overmixing.
- To prevent overbaking, start checking doneness at 50 minutes and watch for a slight jiggle in the center.
