White chocolate blueberry cheesecake
Indulge in this creamy dessert, where smooth white chocolate meets a sweet-and-sour blueberry swirl. This indulgent dessert has a classic graham cracker base and is topped with a marbled combination of velvety cream cheese filling that has been gently folded with melted white chocolate and fresh blueberry purée. Baked to silky perfection and chilled until set, this showstopping dessert is garnished with plump blueberries and fragrant mint leaves. Perfect for gatherings and celebrations, it’s sure to satisfy every sweet tooth at the table.
This white chocolate and blueberry cheesecake is a dreamy blend of creamy white chocolate and zesty blueberry flavours, making it a truly special dessert. Creating the marbled effect requires a little extra effort, but it always impresses at the dinner table. The smooth tang of the cheesecake complements the sweetness and fruitiness of each mouthful beautifully.
Here’s why you’ll love this recipe:
– Creamy texture from real cream cheese and sour cream
– Looks bakery-fancy with an easy swirling technique
– Perfect blend of tangy berries and sweet white chocolate
– Can be made ahead of time for parties or holidays
I first baked this for my sister’s birthday and it instantly became a family favourite. The combination of colours and flavours makes it the most requested cheesecake for summer gatherings.
Ingredients:
– Graham cracker crumbs: Give a classic buttery base and add the perfect crunch. Look for fresh packs that are free from staleness.
– Melted butter: Helps the crust hold together. Choose quality unsalted butter for richness.
– Cream cheese: Is the heart of the cake, so pick full-fat bricks for the creamiest results. It should be at room temperature to avoid lumps.
– Granulated sugar: Sweetens the cheesecake and helps with the structure. Use pure cane sugar for the best flavour.
– Sour cream: Adds a gentle tang and keeps the texture ultra-smooth. Go for full-fat if you can.
– Large eggs: Bind the batter together and add richness. Select fresh eggs with firm yolks for easier mixing.
– Vanilla extract: Enhances the flavours and adds warmth. Use pure extract, not imitation.
– White chocolate chips: Melt to create a silky, luxurious layer. Select high-quality chips that contain cocoa butter for true creaminess.
– Blueberry purée: Adds a fresh, fruity flavour.ity punch to every slice. Pick ripe blueberries and blend until smooth for the best colour.
– Fresh blueberries for garnish: add a pop of colour and a burst of sweet juiciness.
– Mint leaves for garnish: provide a visual touch of freshness and a hint of garden flavour.
Step-by-step instructions
Prepare the pan:
Grease your springform pan generously and preheat your oven to ensure a smooth release once finished. This simple preparation step prevents sticking.
Make the crust:
In a medium bowl, mix your graham cracker crumbs with melted butter. Pat the mixture firmly into the base of your pan using your hands or the back of a measuring cup to create a sturdy and tasty foundation.
Beat the cream cheese:
Using a stand or hand mixer, beat the cream cheese with the granulated sugar on a medium speed until the mixture is smooth and free of lumps. Be patient and scrape the bowl as needed to ensure everything is mixed evenly.
Blend in the wet ingredients:
Add the sour cream, eggs, and vanilla extract, blending at a low speed until everything is just incorporated. Overbeating at this stage can cause cracking later, so bake gently.
Divide and flavour the batters:
Split the batter evenly between two bowls.
Stir melted and cooled white chocolate into one half and blueberry purée into the other.
Take your time to ensure everything is mixed through.
Swirl and assemble:
Alternate spoonfuls of each batter over the crust. Layer the mixtures in a random pattern for an attractive marbled effect.
Bake with care:
Place the pan in the centre of the oven and bake for 50 to 60 minutes, until the centre is just set but still slightly wobbly. Test for doneness by gently shaking the pan; the cake should not ripple. If the centre is still liquidy, bake for longer.
Cool gradually:
Turn off the oven, slightly open the door, and leave the cheesecake inside for one hour. This gradual cooling helps prevent cracks caused by sudden temperature changes.
Chill until set:
Transfer your cheesecake to the fridge and let it chill fully for at least four hours, or overnight. This resting time is what gives you perfect slices.
Finish and serve:
Garnish with fresh blueberries and mint leaves just before serving to add a vibrant touch and enhance the flavour.
What you need to know:
– High in flavour and visually stunning, perfect for any special meal.
– Easy to prepare in advance, taking the pressure off hosting.
– Delivers a creamy texture thanks to the perfect balance of ingredients.
– White chocolate is always the secret superstar for me. I love the velvety texture it brings, and how well it mingles with the berries.
– The first time my niece helped me swirl the batters, we laughed at our imperfect patterns, but it tasted absolutely perfect!
Storage tips
This cheesecake stores beautifully. Make sure you cover it tightly with foil or cling film and chill it in the refrigerator. It generally keeps well for up to five days. Slices can also be frozen individually on a tray, then wrapped in parchment and placed in a zip-top bag for up to two months. For the best texture, let them thaw in the refrigerator overnight.
Ingredient substitutions
Graham crackers can be swapped for digestive biscuits, shortbread, or vanilla wafers.
If you are out of sour cream, plain Greek yoghurt works just as well.
For a dairy-free version, use plant-based cream cheese and coconut yoghurt, but you may notice a lighter texture.
Fresh or frozen blueberries can be used for the purée, but always thaw and drain frozen berries to avoid excess moisture.
Serving suggestions
For the best texture, serve this cheesecake chilled straight from the fridge. A big dollop of whipped cream or a drizzle of homemade blueberry sauce is always a welcome addition. You can easily dress it up for the holidays with edible flowers or a dusting of white chocolate shavings. One year, I even used lemon zest for an extra touch of sparkle.
Cultural and historical context
Cheesecakes have deep roots stretching back to ancient Greece and are now a staple of modern feasts. The addition of white chocolate and blueberries gives them a summery North American twist, while the marbling technique is a visually pleasing method that bakers have been using for generations to make every cake a work of art.
Pro tips:
– Allow all dairy ingredients to reach room temperature for the smoothest batter.
– Do not skip the gradual cooling of the oven, as this prevents cracking.
– Always place your springform pan on a baking tray to catch any leaks.
Recipe FAQs:
– Can I use frozen blueberries for the purée?
Yes, you can use frozen blueberries. Thaw and drain them first, then purée until smooth for best results.
How do I know when the cheesecake is done baking?
The centre should be just set with a slight jiggle. Leave to cool in the oven to prevent cracking.
Is it necessary to chill the cheesecake overnight?
Chilling it for several hours or overnight ensures that the dessert sets fully and can be sliced cleanly.
Can I substitute white chocolate chips with baking chocolate?
Yes, you can use melted and cooled chopped white baking chocolate as a substitute.
What is the best way to achieve a marbled effect?
Spoon alternating spoonfuls of each batter over the crust, then gently swirl with a knife to create a beautiful marbled pattern.
