White Chocolate Blueberry Cheesecake

By jiafei

9 Person

530 Minutes

0 Calories

This rich and creamy White Chocolate Blueberry Cheesecake will make you forget how incredible REAL full-size cheesecake is. Just one bite of this White Chocolate Blueberry Cheesecake set you straight! Each ultra-creamy slice is swirled with fresh blueberry, exploding with real white chocolate flavor, and lightly spiced with a pop of lemon juice to balance everything out.

Ingredients

Garnish

Fresh whipped cream, optional
1/2 cup Blueberries, optional
4 oz. White chocolate, grated

Fresh Blueberry Swirl

2 tbsp. Lemon juice
1 1/2 cups Fresh blueberries

White Chocolate Blueberry Cheesecake Filling

8 oz. White chocolate, chopped, melted and slightly cooled
1 1/2 tbsp. Fresh lemon juice
2 tsp. Vanilla extract oil
1 1/2 tbsp. All-purpose flour
1 1/2 cups Granulated sugar
2 Egg yolks
3 Large eggs
1 cup Plain non-fat Greek yogurt, at room temperature
8 oz. Full-fat cream cheese, soft

Graham Cracker Crust

7 tbsp. Unsalted butter, melted
1/4 tsp. Kosher salt
1/2 cup Granulated sugar
2 cups Graham crackers, pulsed into crumbs

Method

01

Preheat oven to 325 degrees F. Sprays a 9" springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with several layers of heavy-duty tinfoil.
02

In the body of a blender, combine the graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Transfer crumb mixture to a large bowl; add in the melted butter and stir well to combine.
03

Press the mixture into the prepared pan, working from the center and up the sides. Bake for 8 minutes. Place crust on a wire rack to cool while you prepare the filling.
04

Beat the softened cream cheese and Greek yogurt in a blender or food processor, scraping down the sides as needed, until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined.
05

Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined.
06

Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula. Top with dollops of the blueberry puree and gently swirl with a skewer or toothpick for a marble effect.
07

Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath. Place cheesecake in preheated oven and bake for 1 hour and 30 minutes.
08

Turn the oven off and let the cheesecake sit for 45 minutes, inside the oven. The cheesecake should still be slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking.
09

Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!
10

In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat.
11

Place a fine-mesh strainer over a small bowl and push the puree through, leaving any skin/large chunks behind. Allow mixture to cool completely before using it. When ready to use, follow the instructions above.

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White Chocolate Blueberry Cheesecake

4.7

( By jiafei )

01 Information

Grade medium
Serving 9 servings
Prep Time 50 Mins
Cook Time 480 Mins
Total Time 530 Mins

02 Ingredients

Garnish

Fresh whipped cream, optional

1/2 cup Blueberries, optional

4 oz. White chocolate, grated

Fresh Blueberry Swirl

2 tbsp. Lemon juice

1 1/2 cups Fresh blueberries

White Chocolate Blueberry Cheesecake Filling

8 oz. White chocolate, chopped, melted and slightly cooled

1 1/2 tbsp. Fresh lemon juice

2 tsp. Vanilla extract oil

1 1/2 tbsp. All-purpose flour

1 1/2 cups Granulated sugar

2 Egg yolks

3 Large eggs

1 cup Plain non-fat Greek yogurt, at room temperature

8 oz. Full-fat cream cheese, soft

Graham Cracker Crust

7 tbsp. Unsalted butter, melted

1/4 tsp. Kosher salt

1/2 cup Granulated sugar

2 cups Graham crackers, pulsed into crumbs

03 Method

Step 1

Preheat oven to 325 degrees F. Sprays a 9" springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with several layers of heavy-duty tinfoil.

Step 2

In the body of a blender, combine the graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Transfer crumb mixture to a large bowl; add in the melted butter and stir well to combine.

Step 3

Press the mixture into the prepared pan, working from the center and up the sides. Bake for 8 minutes. Place crust on a wire rack to cool while you prepare the filling.

Step 4

Beat the softened cream cheese and Greek yogurt in a blender or food processor, scraping down the sides as needed, until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined.

Step 5

Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined.

Step 6

Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula. Top with dollops of the blueberry puree and gently swirl with a skewer or toothpick for a marble effect.

Step 7

Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath. Place cheesecake in preheated oven and bake for 1 hour and 30 minutes.

Step 8

Turn the oven off and let the cheesecake sit for 45 minutes, inside the oven. The cheesecake should still be slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking.

Step 9

Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!

Step 10

In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat.

Step 11

Place a fine-mesh strainer over a small bowl and push the puree through, leaving any skin/large chunks behind. Allow mixture to cool completely before using it. When ready to use, follow the instructions above.

04 Author

jiafei

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