Cheesecake, oh how it tempts the soul with its creamy allure—like a sweet siren calling from the depths of dessert heaven. Have you ever found yourself lost in the swirl of white chocolate and blueberry dreams, only to wake up craving that perfect slice? During last year’s blueberry festival, I stumbled upon this gem of a recipe, and let me tell you, it’s as if the blueberries are dancing a waltz with the chocolate!
Steps
- Preheat your oven to 325°F (163°C). In a small saucepan, mix together 1 tablespoon of sugar and cornstarch until combined. Add cold water, blueberries, and 2 teaspoons of lemon juice, then cook over medium heat, stirring frequently until it starts boiling.
- Allow the mixture to boil for about 30 seconds while whisking continuously. Remove from heat and strain through a fine mesh sieve into a bowl to remove blueberry skins. Set this mixture aside.
- In a large bowl, beat the cream cheese and sugar with an electric mixer for about a minute until fluffy. Add in the egg and egg white, then mix in the vanilla and lemon juice.
- Combine white chocolate chips and cream in a microwave-safe bowl. Heat on 50% power in 30-second intervals, stirring each time until the chocolate is melted and smooth.
- Add the melted chocolate mixture to the cream cheese mixture, blending until smooth. Pour 2/3 cup of this cheesecake mixture into the graham cracker crust and spread it evenly.
- Drizzle 2 tablespoons of blueberry sauce over the cheesecake layer. Carefully pour the remaining cheesecake mixture over the drizzled sauce, ensuring it covers the blueberry layer.
- Drizzle 1 1/2 to 2 tablespoons of blueberry sauce on top and use a knife to swirl it gently for a marbled effect. Bake in the center of the oven for 40 minutes, then turn off the oven and leave the cheesecake inside for an additional 5 minutes.
- Remove the cheesecake from the oven and let it cool. Refrigerate for at least 6 hours until fully set before serving. Serve slices of cheesecake with the leftover blueberry sauce.
Ingredients
- 1 Pre-made graham cracker crust
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1 cup white chocolate chips
- 1/4 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 cup blueberries (fresh or frozen)
- 2 teaspoons lemon juice
FAQ
- Can Cheesecake Be Frozen?
- Yes, cheesecake can be frozen successfully. Allow it to cool completely in the refrigerator first, then wrap it in plastic wrap. When you’re ready to enjoy it, transfer the frozen cheesecake to the fridge to thaw. It’s best to give it at least a full day to thoroughly defrost.
- Is It Better to Use Fresh or Frozen Blueberries?
- You can use either fresh or frozen blueberries for this cheesecake. Since the blueberries are cooked into a sauce before being added to the cheesecake, both fresh and frozen options work equally well.
- What Tips Can Help Achieve the Best Cheesecake?
- To achieve the best cheesecake, ensure the cream cheese is at room temperature before whipping it with the sugar. Also, remember that the cheesecake should have a slight jiggle when you remove it from the oven, indicating it’s perfectly cooked.
- What Can Be Done with Leftover Blueberry Sauce?
- If you have extra blueberry sauce left over, it can be used as a delicious topping for the white chocolate cheesecake or even on other desserts like ice cream or pancakes.
Tips
- Ensure the cream cheese is at room temperature before mixing it with sugar to achieve a smooth and fluffy texture.
- When you remove the cheesecake from the oven, it should still have a slight jiggle. This indicates the perfect consistency, as it will firm up as it cools.
- Utilize any leftover blueberry sauce as a topping for the cheesecake, enhancing its flavor and presentation.
- To achieve a smooth white chocolate mixture, melt the white chocolate chips and cream in the microwave at 50% power, stirring every 30 seconds to prevent overheating.
Equipment
- Fine mesh strainer – for removing blueberry skins from the sauce.
- Electric mixer – for beating cream cheese and sugar until fluffy.
- Microwave-safe bowl – for melting white chocolate chips and cream in the microwave.
