White Chocolate Blueberry Cheesecake
– **Ingredients:**
– **For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– **For the Cheesecake Filling:**
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 8 ounces white chocolate, melted and slightly cooled
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1 cup fresh blueberries
**For the Topping:**
– 1/2 cup fresh blueberries
– 2 ounces white chocolate, shaved or grated
– **Directions:**
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. To prepare the crust, mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.
4. For the filling, beat the cream cheese and sugar together until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the melted white chocolate, vanilla extract, and sour cream until fully combined.
7. Gently fold in the blueberries.
8. Pour the filling over the baked crust and smooth the top.
9. Bake for 55-65 minutes, or until the center is set and the edges are lightly golden.
10. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
11. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
12. Before serving, top the cheesecake with fresh blueberries and white chocolate shavings.
