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White chocolate blueberry cheesecake

Rich and creamy White Chocolate Blueberry Cheesecake! Made with quality white chocolate, a touch of lemon, and a vibrant swirl of fresh blueberry puree! A great Summer cheesecake recipe!

I’ve been so obsessed with mini cheesecakes this Summer that I almost forgot how incredible REAL full-size cheesecake is. Just one bite of this White Chocolate Blueberry Cheesecake set me straight! Each ultra creamy slice is swirled with fresh blueberry, exploding with real white chocolate flavor, and lightly spiked with a pop of lemon juice to balance everything out. I’m not being one bit dramatic when I tell you it’s simply divine!!!

This white chocolate blueberry cheesecake has been a dream of mine all Summer! I like to think of it as my White Chocolate Raspberry Cheesecakes delicious little brother. The core of the recipe is almost exactly the same – with just a few key changes! That’s one of the cool (and sometimes scary/frustrating) things about baking; just a few little changes yield BIG results.

In case you’re curious, here are the changes I made: I chose to use a traditional graham cracker crust instead of an Oreo crust; I swapped the raspberry swirl for a blueberry one; and I decreased the amount of lemon juice to just one and half tablespoons. I also used reduced-fat Greek yogurt instead of sour cream. Less calories but just as creamy. YES!!!



°2 cups crushed graham crackers
°1 cup peeled almonds
°1/2 cup white sugar
°1/4 cup melted clarified butter
°2 tablespoons of caramel

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°1 pound white chocolate, chop
°4 packages (8 ounces) soft cream cheese
°3/4 cup white sugar
°4 beaten eggs
°2 egg yolks
°1 tablespoon of all-purpose flour
°1 teaspoon vanilla


°1/2 cup white sugar
°1 teaspoon cornstarch
°1/4 cup of water
°1 liter of fresh blueberries
°2 teaspoons of lemon juice


Preheat the oven to 275°F (135°C). Make the crust: In a food processor, blend the graham crackers, almonds, and sugar together until the almonds are smooth. Pour the melted butter and caramel during preparation until the mixture is homogeneous. Press batter into bottom, then spoon half of it onto side of a 10-inch springform pan.

Make the Filling: In a metal bowl set over a saucepan of barely simmering water, melt the white chocolate, stirring, until smooth. Remove from the fire and set aside. In a large bowl, whisk cream cheese and 3/4 cup sugar until smooth. Beat the whites and yolks, one at a time. Sift the flour and vanilla and slowly fold in the melted white chocolate, beating until the filling is well blended. Pour filling to crust.

Bake in the middle of the preheated oven for an hour. Then turn off the heat, slit the oven door an inch, and let the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.

Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Add lemon juice, let cool and store in a glass jar.

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