Description
This Elegant White Chocolate Blueberry Swirl Cheesecake features a buttery graham cracker crust with a creamy white chocolate and cream cheese filling, beautifully marbled with a fresh blueberry swirl. Perfect for special occasions, this cheesecake combines rich textures and bright berry flavors for a stunning dessert.
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 bowl, mix the graham cracker crumbs, sugar, and cinnamon until combined. Stir in the melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form the crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and allow to cool.
- Make the Blueberry Swirl: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries break down and the mixture thickens. If a thicker swirl is desired, stir in the cornstarch mixed with cold water and cook for an additional 2-3 minutes. Remove from heat and cool completely. Optional: blend the mixture for a smoother consistency.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Gently melt the white chocolate and incorporate 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 ensure a smooth texture. Finally, fold in the all-purpose flour until just combined.
- Assemble the Cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Drop spoonfuls of the cooled blueberry mixture on top of the filling. Use a skewer or toothpick to swirl the blueberries into the cheesecake batter, creating a marbled effect.
- Bake the Cheesecake: Bake the assembled cheesecake at 350°F (175°C) until the edges are set but the center still slightly jiggles, approximately 45-50 minutes. After baking, turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour to cool slowly, preventing cracks.
- Cool and Chill: Remove the cheesecake from the oven and allow it to come to room temperature. Then, refrigerate it for at least 4 hours or preferably overnight to set completely before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use room temperature eggs to help the batter mix smoothly.
- If using frozen blueberries, thaw and drain excess liquid before cooking to avoid a watery swirl.
- For a smoother berry swirl, blend the cooked blueberry mixture before swirling.
- Allowing the cheesecake to cool slowly in the oven helps prevent cracking on the surface.
- This cheesecake keeps well refrigerated for up to 3 days.
