White chocolate, blueberries, cheesecake. This flavor pairing is so divine. You will fall in love with this recipe.

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Source: My Homemade Recipe

Enjoy every bite!

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 12 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 8 ounces white chocolate, chopped and melted
• 1 cup sour cream

For the blueberry topping:

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions

• Prepare the crust:
  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
• Make the cheesecake filling:
  • In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and beat until well combined.
  • Add the vanilla extract, followed by the eggs one at a time, mixing until just combined after each addition.
  • Stir in the melted white chocolate until smooth, then fold in the sour cream until fully incorporated.
• Bake the cheesecake:
  • Pour the cheesecake filling over the cooled crust. Tap the pan gently on the counter to remove any air bubbles.
  • Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
• Prepare the blueberry topping:
  • In a medium saucepan over medium heat, combine the blueberries, sugar, lemon juice, cornstarch, and water. Cook, stirring gently, until the mixture thickens and starts to bubble, about 5-7 minutes. Remove from heat and let cool.
• Assemble the cheesecake:
  • Once the cheesecake has cooled, spread the blueberry topping evenly over the top. Refrigerate for at least 4 hours, or preferably overnight.
• Serve:
  • Carefully remove the sides of the springform pan. Slice and serve chilled. You can garnish with extra blueberries or whipped cream if desired.

What do you think?

Enjoy a slice with a cold glass of milk. Would you try this cheesecake recipe?