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White Chocolate Blueberry Cheesecake

SUBMITTED BY: Scott M. PHOTO BY: HOLLYWOODS

"What could be better? White chocolate, cheesecake and blueberry topping!"
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
Original recipe yield 1 - 10 inch springform pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • CRUST:
  • 2 cups crushed graham crackers
  • 1 cup slivered almonds
  • 1/2 cup white sugar
  • 1/4 cup clarified butter, melted
  • 2 tablespoons caramel topping
  •  
  • FILLING:
  • 1 pound white chocolate, chopped
  • 4 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 4 eggs, beaten
  • 2 egg yolks
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  •  
  • TOPPING:
  • 1/2 cup white sugar
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • 1 pint fresh blueberries
  • 2 teaspoons lemon juice

DIRECTIONS

  1. Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
  2. Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
  3. Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
  4. 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. Stir in lemon juice, allow to cool, and store in a glass jar.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2005 by KaperKate
This was excellent. I also increased the oven temperature to 300 degrees and kept it in about... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2003 by VJGUNKEL59
I followed the directions on the crust, and the cooking time and I even took an extra step and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2003 by Kareykinns
With some alterations. Eliminated one egg. I used 3 eggs and 2 egg yolks. I cooked it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2005 by JessicaT
Fantastic. This is my first time baking a whole cheesecake and i couldn't be more pleased. i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2008 by dejadeb
I have made this cheesecake several times and it has been devoured each time. The important... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2007 by kathy m
I made this cheesecake for our church's 4th of July baking contest and won a blue ribbon! ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by LSHIRLEYBEANS
the cake is wicked tasty, but the directions need some tweaks: prep time is way over 20... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2003 by CINDY1065
This was absolutely fantastic. EVERYONE loved it. I melted the white chocolate in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2002 by BUTTERFLYGARDENER