White Chocolate Blueberry Cheesecake


1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

4 packages (8 oz each) cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

4 large eggs

8 oz white chocolate, melted and slightly cooled

1/2 cup sour cream

1 1/2 cups fresh blueberries

1/2 cup blueberry jam

Whipped cream, for garnish

Fresh blueberries, for garnish

Mint leaves, for garnish


Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.

In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract and mix well.

Add eggs one at a time, beating after each addition. Stir in melted white chocolate and sour cream until just combined.

Fold in fresh blueberries gently into the batter. Pour the batter over the crust in the springform pan.

Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

Before serving, spread blueberry jam over the cheesecake layer. Garnish with whipped cream, fresh blueberries, and mint leaves.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes

Kcal: 480 kcal | Servings: 12 servings