White Chocolate Blueberry Cheesecake
Ingredients
Cheesecake Base
-
1
crust
store-bought pre-made graham cracker crust
-
12
oz
cream cheese, softened
-
⅓
cup
granulated sugar
-
1
large
egg
-
1
large
egg white
-
1
tsp
vanilla extract
-
½
Tbsp
lemon juice
-
1
cup
white chocolate chips
-
¼
cup
heavy whipping cream
Blueberry Topping
-
1
Tbsp
granulated sugar
-
1½
tsp
cornstarch
-
½
cup
cold water
-
1½
cups
fresh or frozen blueberries
-
2
tsp
lemon juice
Instructions
- Preheat the oven to 325°F.
- In a saucepan, whisk together sugar and cornstarch, then stir in cold water, blueberries, and lemon juice; cook until thickened.
- Strain the blueberry mixture to remove skins and set aside.
- In a mixing bowl, beat cream cheese and sugar until fluffy, then mix in the egg, egg white, vanilla, and lemon juice.
- Melt white chocolate and cream in the microwave and add to the cream cheese mixture; blend until smooth.
- Pour ⅔ cup of the cheesecake mixture into the crust and spread evenly; drizzle with 2 Tbsp of blueberry sauce.
- Layer the remaining cheesecake mixture over the blueberry sauce, then drizzle with more blueberry sauce and swirl with a knife.
- Bake for 40 minutes, then turn off the oven and leave the cheesecake inside for 5 more minutes.
- Cool and refrigerate for 6 hours before serving with remaining blueberry sauce.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
22g
Total carbohydrates
30g
Total protein
6g
Sodium
250mg
Cholesterol
50mg
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