White Chocolate Blueberry Cheesecake

Ingredients :

For the Crust

• 2 cups vanilla cookie crumbs
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

For the Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 8 oz white chocolate, melted and slightly cooled

For the Blueberry Swirl

• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 teaspoon water

Instructions :

Prepare the Blueberry Sauce

1. In a small saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat until berries burst and mixture begins to thicken, about 5 minutes.
3. Stir in the cornstarch mixture and cook for 1 more minute.
4. Remove from heat and let cool completely.

Make the Crust

1. Preheat oven to 325°F (165°C).
2. Mix cookie crumbs, melted butter, and sugar until evenly combined.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 8 minutes, then set aside to cool.

Prepare the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing on low speed after each addition.
3. Mix in sour cream and vanilla.
4. Stir in the melted white chocolate until smooth.

Assemble

1. Pour half of the cheesecake batter over the crust.
2. Spoon some blueberry sauce over the batter and gently swirl.
3. Add the remaining batter and repeat swirling with more blueberry sauce.
4. Reserve any extra sauce for serving.

Bake

1. Place the pan in a water bath (optional but recommended for a smooth top).
2. Bake for 55–65 minutes, until the center is slightly jiggly but set around the edges.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
4. Chill at least 4 hours or overnight before slicing.