White Chocolate Blueberry Cheesecake (Print Version)

# Ingredients:

→ Base

01 - 200g graham cracker crumbs
02 - 115g melted butter

→ Filling

03 - 680g cream cheese, room temperature
04 - 200g sugar
05 - 230g sour cream
06 - 4 large eggs
07 - 10ml vanilla extract
08 - 170g white chocolate chips, melted and cooled
09 - 240ml blueberry puree

→ Topping

10 - Fresh blueberries
11 - Mint leaves

# Instructions:

01 - Preheat oven to 163°C and grease a 23cm springform pan.
02 - Mix the graham cracker crumbs with the melted butter and press evenly into the pan to form the base.
03 - Beat cream cheese and sugar until smooth.
04 - Add sour cream, eggs, and vanilla extract and mix well.
05 - Divide the batter in half. Stir melted white chocolate into one half and blueberry puree into the other.
06 - Drop both batters, alternating spoonfuls, onto the crust.
07 - Run a knife through the batter to create a marbled effect.
08 - Bake for 50-60 minutes, or until the center is firm.
09 - Cool in the oven with the door slightly ajar for one hour.
10 - Chill in the refrigerator for at least 4 hours or overnight.
11 - Garnish with fresh blueberries and mint leaves before serving.

# Notes:

01 - Use room-temperature ingredients for a smoother filling.
02 - Do not overmix to avoid cracking.
03 - Slow cooling in the oven helps maintain a smooth surface.

Back