White Chocolate Blueberry Cheesecake

Ingredients :

  • Crust:
  •  cups graham cracker crumbs
  • ¼ cup brown sugar
  • 5 Tbsp butter melted
  • 1 tsp vanilla
  • 1 1/4 cups white chocolate chips
  • Cheesecake:
  • 3 8- oz cream cheese packs
  • ¾ cup of heavy cream
  • 2 Tbsp sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 Tbsp corn starch
  • ½ cup of white granulated sugar
  • Blueberry topping:
  • 8-10 oz blueberries
  • ½ cup white granulated sugar
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ Tbsp cornstarch + a splash of cold water
  • Topping:
  • 4 oz baking white chocolate
  • 3 Tbsp heavy whipping cream
  • About 6 oz fresh blueberries

Directions :

  1. Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
  2. For crust: Mix the graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. Spread chocolate chips over the crust, evenly.
  3. Blueberry topping:
  4. In a small sauce pot, over medium heat, combine blueberries, vanilla, lemon juice, and sugar. Mix well and cook, covered, over medium heat for about 10 minutes. Smash all the berries with a wooden spoon and cook for another 5-7 minutes, uncovered, over medium-low heat.
  5. Mix corn starch with a splash of cold water and whisk the mixture into the berries. The mixture should be thickened. Take off heat and set aside.
  6. Cheesecake:
  7. Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
  8. Add vanilla extract, and sour cream. Mix until combined.
  9. Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
  10. Lower speed and add corn starch. While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
  11. Pour the cheesecake batter into the spring form with prepared crust.
  12. Carefully spoon blueberry topping over the top of the cheesecake, all over, and carefully swirlit in to the cheesecake but don’t mix.
  13. Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
  14. Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
  15. Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to add topping.)
  16. Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the topping.
  17. Ganache/Topping:
  18. Chop white baking chocolate and place it in a small mixing bowl. Bring heavy cream to simmer, be careful not to let it actually boil or it will raise. (Or heat it up in the microwave.)
  19. Pour hot cream over the chopped milk chocolate and stir with a whisk until melted and smooth. (If you notice your chocolate is not melting as well, pop it into the microwave for 15 seconds on half the power. Whisk until smooth.)
  20. Pour white chocolate ganache over the cheesecake and let it drip down the sides. Pop it in the fridge for about 10 minutes to settle and top off with fresh blueberries.

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