White Chocolate Blueberry Cheesecake 🤍💜

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White Chocolate Blueberry Cheesecake 🤍💜
Ingredients:
    • 2 cups graham cracker crumbs
    • 1/2 cup melted butter
    • 3 packages (8 oz each) cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream
    • 8 oz white chocolate, melted and slightly cooled
    • 1/2 cup blueberry puree (fresh or frozen blueberries blended)
    • Fresh blueberries for garnish
    • Whipped cream for garnish
    • Mint leaves for garnish
Directions:
    • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
    • In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Set aside.
    • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully combined.
    • Gradually add the melted white chocolate to the cheesecake batter, mixing until smooth.
    • Pour half of the cheesecake batter over the crust in the springform pan. Drop spoonfuls of blueberry puree onto the batter and swirl with a knife. Repeat with the remaining batter and blueberry puree.
    • Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
    • Refrigerate the cheesecake for at least 4 hours or overnight before serving.
    • Garnish with fresh blueberries, whipped cream, and mint leaves before serving.
    • Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes (including cooling and refrigeration)
    • Kcal: 480 kcal | Servings: 12 servings

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