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Cheesecake is a beloved dessert that has captured the hearts (and taste buds) of dessert lovers around the globe. Known for its rich, creamy texture and versatile flavor profiles, cheesecake can be adapted to suit any palate, making it a go-to choice for celebrations, gatherings, or simply indulging oneself after a long day. Among the myriad of cheesecake variations, the Heavenly White Chocolate Blueberry Cheesecake stands out as a delightful combination of flavors that harmoniously blend sweetness, tartness, and richness.

White Chocolate Blueberry Cheesecake

Discover the ultimate dessert with this Heavenly White Chocolate Blueberry Cheesecake recipe! This delightful treat features a rich and creamy white chocolate filling, balanced perfectly with tart blueberries and a buttery graham cracker crust. The addition of lemon zest adds a refreshing twist, making it an irresistible choice for any occasion. Perfect for gatherings or just a sweet indulgence at home, this cheesecake is a showstopper that you and your guests will love!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

1 cup white chocolate chips, melted

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup fresh blueberries (plus extra for garnish)

Zest of 1 lemon

For the blueberry sauce:

1 cup fresh blueberries

¼ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch (optional, for thickening)

2 tablespoons water (optional, for thickening)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Gradually add the granulated sugar, continuing to beat until combined.

        Incorporate Chocolate & Eggs: Pour in the melted white chocolate and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, blueberry zest, and fold in the fresh blueberries gently.

          Bake the Cheesecake: Pour the cheesecake filling over the prepared crust. Bake for 55-60 minutes or until the center is set (it might still jiggle slightly). Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.

            Prepare the Blueberry Sauce (while the cheesecake is cooling): In a small saucepan over medium heat, combine fresh blueberries, sugar, and lemon juice. Cook until the blueberries start to burst (about 5-7 minutes). For a thicker sauce, dissolve cornstarch in water and stir it into the mixture. Cook for an additional 1-2 minutes until thickened. Remove from heat and let cool.

              Cool & Chill: Once the cheesecake has cooled to room temperature, cover it and refrigerate for at least 4 hours, preferably overnight.

                Serve: Carefully run a knife around the edge of the springform pan before removing the sides. Top the cheesecake with the blueberry sauce and garnish with additional fresh blueberries.

                  Enjoy: Slice the cheesecake, serve chilled, and relish every bite of this delightful creamy dessert!

                    Prep Time, Total Time, Servings: 25 minutes | 8 hours (includes chilling) | 10 servings