White Chocolate Blueberry Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.