White Chocolate Blueberry Cheesecake

Directions:
1 Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2 In a bowl, mix graham cracker crumbs and melted butter. Press firmly into the pan to create a crust. Set aside.
3 In a large bowl, beat cream cheese and sugar until creamy and smooth.
4 Add eggs one at a time, mixing well after each addition. Then mix in vanilla extract and sour cream.
5 Gradually add melted white chocolate to the mixture and blend until smooth.
6 Pour half of the cheesecake batter over the crust. Drop spoonfuls of blueberry puree on top and gently swirl with a knife. Repeat with remaining batter and puree.
7 Bake for 50–60 minutes, or until the center is just set and edges are slightly golden.
8 Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
9 Refrigerate for at least 4 hours, preferably overnight.
10 Before serving, garnish with fresh blueberries, whipped cream, and mint leaves.
Tips for Success:
• Use good-quality white chocolate for the best flavor.
• Don’t over-swirl the blueberry puree — you want distinct, beautiful swirls.
• For easier slicing, dip your knife in warm water between each cut.
Final Thoughts:
This White Chocolate Blueberry Cheesecake is not only a showstopper dessert but also a satisfying blend of textures and flavors. Whether you’re hosting a dinner party or simply satisfying a sweet craving, this cheesecake is guaranteed to impress. Serve it chilled, topped with fresh garnishes, and watch it disappear slice by slice.