Description
This Elegant White Chocolate Blueberry Swirl Cheesecake combines a creamy white chocolate-infused filling with a vibrant blueberry swirl atop a buttery graham cracker crust. The marbled design adds a visually stunning touch, making it perfect for special occasions or indulgent gatherings. With a tender crust and a rich, luscious interior, this cheesecake offers a delightful balance of sweetness and tartness.
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 mixing bowl, combine the graham cracker crumbs, sugar, and cinnamon. 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 at 350°F (175°C) for 10 minutes. Remove from oven and allow it to cool while you make the next steps.
- Make the Blueberry Swirl: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries break down and the mixture thickens. For a thicker consistency, add the cornstarch mixture and cook for an additional 2-3 minutes, stirring constantly. Remove from heat and let it cool. For a smoother swirl, blend the cooled blueberry mixture to desired consistency.
- Prepare the Filling: In a large bowl, beat the softened cream cheese with the sugar until creamy and smooth. Melt the white chocolate gently (using a double boiler or microwave in short bursts) and fold it into the cream cheese mixture along with the heavy cream and vanilla extract. Add the eggs one at a time, beating well after each addition to fully incorporate. Finally, stir in the flour just until combined, being careful 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. Use a skewer or knife to swirl the blueberry mixture through the cheesecake filling to create a marbled effect.
- Bake the Cheesecake: Bake the cheesecake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center is slightly jiggly. Once baking is complete, turn off the oven and crack open the door ajar. Leave the cheesecake inside to cool slowly for 1 hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to fully set and develop its flavors before serving.
Notes
- For best results, use room temperature eggs and cream cheese to ensure a smooth batter.
- Allow the crust to cool before pouring the filling to avoid a soggy bottom.
- If using frozen blueberries, do not thaw them fully to prevent excess liquid.
- The optional cinnamon in the crust adds a warm spice note but can be omitted if desired.
- Slow cooling inside the oven helps prevent cracks on the cheesecake surface.
- For an extra smooth blueberry swirl, blend it thoroughly after cooking and cooling.
- Use a water bath if preferred to create an even gentler baking environment, although not required.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
