Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup white chocolate, melted
1/2 cup sour cream
Blueberry Swirl:
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water
Topping:
Whipped cream
Fresh blueberries
Directions:
Prepare the Crust:
1️ Preheat your oven to 325°F (163°C).
2️ In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3️ Press the mixture into the bottom of a 9-inch springform pan.
4️ Bake for 10 minutes, then set aside to cool.
Make the Blueberry Swirl:
1️ In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices, about 5 minutes.
2️ Stir in the cornstarch mixture and cook until thickened, about 2 more minutes.
3️ Remove from heat and let cool completely.
Prepare the Cheesecake Filling:
1️ In a large bowl, beat the cream cheese and sugar until smooth.
2️ Add vanilla extract and eggs, one at a time, beating well after each addition.
3️ Mix in the melted white chocolate and sour cream until smooth.
Assemble the Cheesecake:
1️ Pour half of the cheesecake filling over the cooled crust.
2️ Dollop half of the blueberry sauce over the filling and use a knife to swirl it gently.
3️ Repeat with the remaining cheesecake filling and blueberry sauce, creating a swirl pattern on top.
4️ Bake for 55-65 minutes, or until the center is almost set. The center should still jiggle slightly.
5️ Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
6️ Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes
Kcal: 450 kcal | Servings: 12 servings