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White Chocolate Blueberry Cheesecake
White Chocolate Blueberry Cheesecake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Decadent white chocolate cheesecake with blueberry topping - pure indulgence!
Ingredients:
  • 2 cups crushed graham crackers
  • 1 cup slivered almonds
  • 0.5 cup white sugar
  • 0.25 cup clarified butter, melted
  • 2 tablespoons caramel topping
  • 1 pound white chocolate, chopped
  • 4 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 4 eggs, beaten
  • 2 egg yolks
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cornstarch
  • 0.25 cup water
  • 1 pint fresh blueberries
  • 2 teaspoons lemon juice
Instructions:
  • Preheat your oven to 275 degrees F (135 degrees C). For the crust, use a food processor to blend graham cracker crumbs, almonds, and sugar until the almonds are finely ground. While processing, add melted butter and caramel until mixture is fully combined. Press the mixture onto the bottom and halfway up the sides of a 10-inch springform pan.
  • Prepare the filling: Melt the white chocolate in a metal bowl over simmering water until smooth. In a separate large bowl, cream together cream cheese and 3/4 cup sugar. Add eggs and egg yolks one at a time. Mix in flour, vanilla, and melted white chocolate until well combined. Pour the filling into the crust.
  • Bake the cheesecake in the center of a preheated oven for 1 hour. After baking, turn off the heat, leave the oven door slightly ajar, and let the cheesecake cool to room temperature inside. Cover loosely and refrigerate overnight before removing from the pan.
  • Prepare the topping: In a saucepan, mix 1/2 cup of sugar and cornstarch. Add water and blueberries. Bring to a boil, then let it simmer for 10 minutes, stirring occasionally. Strain the mixture through a fine sieve. Mix in lemon juice, cool down, and transfer to a glass jar for storage.

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