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Cheesecake is like oatmeal – there is a million ways to prepare it, one yummier than the other
This week I decided to combine two of my all time favorites in it: White Chocolate and Blueberries.
The flavors go together deliciously and with the blueberries on top you can be sure to serve an eye-catcher.
The white chocolate brings enough sweetness to it, so you can go wild on the lemon juice for the berries. It will be a nice contrast, if you use more than this recipe calls for
Now enjoy the nice colors and amazing flavors!
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White Chocolate Blueberry Cheesecake
What you needThe Crust:
- 2 cups Honey Graham Crackers, crushed
- 2 tablespoons sugar
- A pinch of salt and cinnamon
- ¼ cup butter, melted
The Filling:
- 16 ounces cream cheese, softened (fat free works great)
- 2 eggs
- 1 egg yolk
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces white chocolate chips, melted
The Topping:
- ¼ cup sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 cups frozen blueberries
- 1 teaspoon lemon juice
How you make it
- Preheat your oven to 350 F
- Line an 8 inch baking pan with parchment paper
- In a large bowl combine all crust ingredients until crumbly
- Press ⅔ of the crumbles in baking pan and bake for 10 minutes
- Combine all topping ingredients in a small saucepan and bring to a full boil
- Boil for 5 minutes, set aside
- In a medium bowl combine the cream cheese, eggs, egg yolk, powdered sugar, vanilla and melted white chocolate with an electric mixer until smooth
- Spread half of the cheesecake mixture over prebaked crust
- Pour 1 up of the blueberry sauce over it, then pour remaining cream cheese mixture on top
- Sprinkle remaining crust crumbles on top and bake for additional 45-50 minutes
- Cover the remaining blueberry sauce and set aside until serving
- Let cake cool completely before serving (about 2 hours in the fridge)
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I want a printable recipe for this beautiful cheesecake
That looks great and I am going to make it for the holidays.