White Chocolate Blueberry Cheesecake
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Total Time: 80 Minutes
Yield: 12 Servings
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
2 tsp vanilla extract
1 cup white chocolate chips, melted and cooled
1 cup blueberry puree
Fresh blueberries
Mint leaves
Instructions:
Preheat oven to 325°F (163°C).
Grease a 9-inch springform pan for easy cheesecake release.
In a mixing bowl, combine graham cracker crumbs and melted butter.
Press the mixture evenly into the bottom of the springform pan to form the crust.
In a large bowl, beat softened cream cheese and granulated sugar until smooth.
Add sour cream, eggs, and vanilla extract, mixing until fully combined.
Divide the batter into two equal portions.
Stir the melted white chocolate into one half of the batter.
Mix the blueberry puree into the other half of the batter.
Alternate spoonfuls of the two batters over the crust in the pan. Swirl the batters gently with a knife for a marbled effect. Bake for 50-60 minutes, until the center is set and edges are slightly puffed. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight until fully set. Before serving, garnish with fresh blueberries and mint leaves for a beautiful finish.
Enjoy a slice of creamy, decadent elegance! 
