Description
This Elegant White Chocolate Blueberry Swirl Cheesecake features a buttery graham cracker crust, a creamy white chocolate-infused filling, and a vibrant blueberry swirl that adds a perfect fruity contrast. The delicately marbled cheesecake is baked to perfection and finished with a slow cooling process to ensure a creamy, smooth texture. Perfect for decadent dessert lovers and blueberry fans alike.
Ingredients
Scale
For the Crust
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (115 g) unsalted butter, melted
For the Blueberry Swirl
- 1 cup (150 g) fresh or frozen blueberries
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
For the Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 8 oz (225 g) white chocolate, chopped
- 3/4 cup (180 ml) heavy cream
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 tablespoon all-purpose flour
Instructions
- Prepare the Crust: Mix graham cracker crumbs, granulated sugar, and optional ground cinnamon in a bowl. Stir in melted unsalted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes, then remove and allow it to cool completely.
- Make the Blueberry Swirl: In a saucepan, combine fresh or frozen blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries release their juice and the mixture begins to thicken, about 5-7 minutes. For a thicker swirl, stir in the cornstarch slurry (cornstarch mixed with cold water) and cook for an additional 2-3 minutes until the mixture thickens further. Remove from heat and allow it to cool. Optionally, blend the mixture for a smoother consistency.
- Prepare the Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until creamy and smooth. Add the chopped white chocolate, heavy cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, beating well after each addition to incorporate them fully. Gently fold in the all-purpose flour until just combined, being careful not to overmix.
- Assemble the Cheesecake: Pour the cream cheese filling over the cooled graham cracker crust, smoothing the top with a spatula. Spoon dollops of the cooled blueberry mixture over the filling. Using a skewer or knife, gently swirl the blueberry mixture into the cheesecake filling to create a marbled pattern.
- Bake the Cheesecake: Bake in a preheated oven at 350°F (175°C) for approximately 50-60 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracking and ensures creamy texture.
- Cool and Chill: Remove the cheesecake from the oven and cool it to room temperature. Then refrigerate for at least 4 hours or preferably overnight before serving to allow it to fully set and flavors to develop.
Notes
- Use room temperature eggs and cream cheese for a smooth filling.
- Cooking the blueberry mixture thickens and intensifies its flavor; using cornstarch is optional but recommended for a more defined swirl.
- Swirling the blueberry topping while the filling is still soft creates a beautiful marbled effect – don’t overmix to maintain the pattern.
- Slow cooling the cheesecake in the oven helps prevent cracks and results in a creamy texture.
- For an even smoother blueberry swirl, blend the cooked blueberry mixture before adding it to the filling.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
