
By Lara Devon
White Chocolate Blueberry Cheesecake
4 steps
Prep:20minCook:50min
Updated at: Thu, 17 Aug 2023 12:58:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
22
High
Nutrition per serving
Calories466.6 kcal (23%)
Total Fat30.4 g (43%)
Carbs43.9 g (17%)
Sugars31.5 g (35%)
Protein6.5 g (13%)
Sodium269.9 mg (13%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1graham cracker crust
store-bought pre-made

1 Tbspgranulated sugar

1 ½ tspcornstarch

½ cupwater
cold

1 ½ cupsfresh blueberries
or frozen

2 tsplemon juice

12 ozcream cheese
softened

⅓ cupgranulated sugar

1egg

1egg white

1 tspvanilla extract

½ Tbsplemon juice

1 cupwhite chocolate chips
vanilla chips

¼ cupheavy whipping cream
Instructions
Step 1
Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp sugar and cornstarch until well blended. Stir in cold water, blueberries and 2 tsp lemon juice. Cook over medium heat whisking often until mixture begins to boil lightly. Boil 30 seconds whisking constantly. Remove from heat and force mixture through a fine mesh strainer into a bowl (to remove blueberry skins), set mixture aside.



Step 2
In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside. Combine white chocolate chips and cream in a microwave safe bowl and microwave mixture on 50% power in 30 second intervals, stirring after each interval until chocolate is melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.


Step 3
Pour 2/3 cup cheesecake mixture into the graham cracker crust and spread evenly over bottom. Drizzle with 2 Tbsp blueberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled blueberry sauce, covering all of the blueberry sauce. Carefully giggle the pan to even out the top. Drizzle 1 1/2 - 2 Tbsp blueberry sauce over top (reserve remaining blueberry sauce in refrigerator). Take a knife and swirl it through the cheesecake to marble blueberry sauce.

Step 4
Bake cheesecake in center of the oven for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool then refrigerate cheesecake for 6 hours, until set. Serve slices with remaining blueberry sauce.

Notes
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Delicious
Sweet
Special occasion
Easy