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Blueberry Cheesecake

Get ready to bake the most beautiful and delicious White Chocolate Blueberry Cheesecake! This recipe is packed with creamy white chocolate goodness and bursts of fresh blueberry flavor. Perfect for any occasion! Yields: 8-10 servings Prep time: 30 minutes Chill time: 6 hours (or overnight) Ingredients: For the Biscuit Crust: 1 ½ cups (about 180g) digestive biscuits or graham crackers, crushed ½ cup (113g) unsalted butter, melted For the Blueberry Sauce & Swirl: 2 cups (250g) fresh or frozen blueberries (if frozen, do not thaw) ¼ cup (50g) granulated sugar 1 tablespoon fresh lemon juice 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry) For the White Chocolate Cheesecake Filling: 24 oz (680g) cream cheese, softened (3 blocks) 1 cup (200g) granulated sugar 1 teaspoon vanilla extract ¼ teaspoon salt 1 cup (240ml) heavy cream, cold 8 oz (225g) white chocolate, finely chopped or chips, melted and slightly cooled For the Topping: 1 cup (240ml) heavy cream, cold 2 tablespoons powdered sugar ½ teaspoon vanilla extract Purple food coloring (optional, for whipped cream) 1 cup fresh blueberries Instructions: Prepare the Crust: Preheat oven to 350°F (175°C) if you plan to pre-bake the crust, otherwise, no preheating is needed for a no-bake crust. In a medium bowl, combine the crushed biscuits and melted butter. Mix well until crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the back of a spoon or a flat-bottomed glass. Option 1 (Baked Crust): Bake for 8-10 minutes until lightly golden. Let cool completely. Option 2 (No-Bake Crust): Place in the freezer for 15 minutes to firm up. Make the Blueberry Sauce: In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture is bubbly (about 5-7 minutes). Stir in the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat and let cool completely. You can mash some of the blueberries with a fork if desired for a smoother consistency. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and salt with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture. Carefully fold in the melted and slightly cooled white chocolate until just combined. Do not overmix. Assemble the Cheesecake: Pour half of the white chocolate cheesecake filling over the prepared crust in the springform pan. Dollop spoonfuls of the cooled blueberry sauce over the white filling. Pour the remaining white chocolate cheesecake filling on top, spreading gently to cover the blueberry sauce. Add more dollops of blueberry sauce on top. Using a skewer or a knife, gently swirl the blueberry sauce into the white filling to create beautiful marbled patterns. Chill: Cover the springform pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm and set. Decorate and Serve: Once chilled, carefully remove the cheesecake from the springform pan. For the purple whipped cream (optional): In a cold bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Add a few drops of purple food coloring and mix until combined. Transfer to a piping bag with a star tip. Pipe decorative swirls of purple whipped cream around the top edge of the cheesecake. Pile fresh blueberries generously in the center of the cheesecake. Slice and serve cold! Enjoy your beautiful and delicious White Chocolate Blueberry Cheesecake!