Smooth, silky cheesecake that’s swirled with homemade blueberry jam, filled with white chocolate chips, and topped with white chocolate ganache. Top it off with some more fresh blueberries for a pop of freshness and a beautiful look.
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If you’re a blueberry fanatic like I am, you are about to jump for joy! This is a blueberry lover’s dream cheesecake. Blueberries are paired with white chocolate in this silky, luscious cheesecake and all for you.
Well, not “you” specifically but for you to recreate at home and enjoy every single bite. This cheesecake was actually for my sister’s best friend. My family loves my cheesecakes so much that they are starting to “pimp” me out to their friends now. Hehe, it was actually a special occasion that I just couldn’t say no to.
This sweet young boy has been my little sister’s best friend for many, many years now and he decided not to do anything special for his 16th birthday last week. My sister just couldn’t let that important teen milestone go by un-celebrated and wanted to do something special for him. He made her sweet 16 party special with a heartwarming speech and she wanted to do something special for him as well. So she enlisted me to help her make this delicious blueberry cheesecake.
This is a very simple but very impressive cheesecake. A simple, silky cheesecake batter is swirled with fresh blueberry jam for that blueberries and cream flavor in every bite. There is a layer of white chocolate chips in between the graham cracker crust and the cheesecake filling. AND, to add more white chocolate flavor, this cheesecake is topped with a simple white chocolate ganache.
Fresh blueberries on top are not just for decoration, they add to the beautiful flavors. The two types of blueberry flavor work wonderfully in this cheesecake and a pop of freshness from the blueberry topping is a perfect finish.
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 Tbsp butter, melted
- 1 tsp vanilla
- 1¼ cups white chocolate chips
- 3 8-oz cream cheese packs
- ¾ cup of heavy cream
- 2 Tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp corn starch + splash of cold water
- ½ cup of white granulated sugar
- Raspberry topping:
- 8-10 oz blueberries
- ½ cup white granulated sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ½ Tbsp cornstarch
- 4 oz baking white chocolate
- 3 Tbsp heavy whipping cream
- About 6 oz fresh blueberries
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
- For crust: Mix the graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. Spread chocolate chips over the crust, evenly.
- Blueberry topping:
- In a small sauce pot, over medium heat, combine blueberries, vanilla, lemon juice, and sugar. Mix well and cook, covered, over medium heat for about 10 minutes. Smash all the berries with a wooden spoon and cook for another 5-7 minutes, uncovered, over medium-low heat.
- Mix corn starch with a splash of cold water and whisk the mixture into the berries. The mixture should be thickened. Take off heat and set aside.
- Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
- Add vanilla extract, and sour cream. Mix until combined.
- Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
- Lower speed and add corn starch. While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
- Pour the cheesecake batter into the spring form with prepared crust.
- Carefully spoon blueberry topping over the top of the cheesecake, all over, and carefully swirl it in to the cheesecake but don't mix.
- Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
- Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the topping.
- Chop white baking chocolate and place it in a small mixing bowl. Bring heavy cream to simmer, be careful not to let it actually boil or it will raise. (Or heat it up in the microwave.)
- Pour hot cream over the chopped milk chocolate and stir with a whisk until melted and smooth. (If you notice your chocolate is not melting as well, pop it into the microwave for 15 seconds on half the power. Whisk until smooth.)
- Pour white chocolate ganache over the cheesecake and let it drip down the sides. Pop it in the fridge for about 10 minutes to settle and top off with fresh blueberries.
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