Description
A rich and creamy cheesecake infused with smooth white chocolate and swirled with a luscious blueberry compote. This elegant dessert is as delicious as it is beautiful, perfect for any special occasion or a well-deserved treat. The tangy blueberries balance the sweetness, creating a flavor combination that melts in your mouth.
Ingredients
Crust:
- 200g (2 cups) graham cracker crumbs
- 100g (½ cup) unsalted butter, melted
- 50g (¼ cup) granulated sugar
Filling:
- 680g (24 oz) cream cheese, softened
- 150g (¾ cup) granulated sugar
- 3 large eggs
- 120g (½ cup) sour cream or Greek yogurt
- 1 tsp vanilla extract
- 170g (6 oz) white chocolate, melted
Blueberry Swirl:
- 150g (1 cup) fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
1️⃣ Prepare the Crust:
Preheat oven to 175°C (350°F). Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan. Bake for 10 minutes, then let cool.
2️⃣ Make the Blueberry Swirl:
In a saucepan, heat blueberries, sugar, and lemon juice over medium heat. Cook until thickened (5-7 minutes). Strain to remove skins and let cool.
3️⃣ Prepare the Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in sour cream, vanilla extract, and melted white chocolate.
4️⃣ Assemble the Cheesecake:
Pour the filling over the cooled crust. Spoon the blueberry sauce on top and use a toothpick to swirl it for a marbled effect.
5️⃣ Bake & Cool:
Bake at 160°C (325°F) for 45-50 minutes, until the center slightly jiggles. Let it cool at room temperature, then refrigerate for at least 4 hours (or overnight).
6️⃣ Serve & Enjoy!
Garnish with fresh blueberries and a drizzle of white chocolate. Slice and indulge in creamy, fruity perfection!