White Chocolate Blueberry Cheesecake Recipe - Allrecipes.com
White Chocolate Blueberry Cheesecake Recipe
  • READY IN ABOUT hrs

White Chocolate Blueberry Cheesecake

Recipe by  

"What could be better? White chocolate, cheesecake and blueberry topping!"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch springform pan Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

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 More Reviews

Most Helpful Positive Review
Feb 29, 2008

I have made this cheesecake several times and it has been devoured each time. The important thing to note is that it must be refrigerated overnight because thickening occurs as it gets COLD, not as it cools in the oven to room temperature. I think the first reviewer did NOT follow the instructions on cooling properly. You must make this recipe the day before it is to be served or it will not be firm enough to cut properly. It also tastes good and looks beautiful without the blueberry topping- substitute drizzled caramel topping as used in the crust.

 
Most Helpful Critical Review
Oct 28, 2003

I followed the directions on the crust, and the cooking time and I even took an extra step and whipped creme for an additional topping. When this cheesecake cooled, it was runny and undone. (in fact, I had left it in the oven for an additional 5 min. cooking time before I turned off the oven and let it cool in there) I felt like it was a waste of ingredients and it was a dessert for company so it was disappointing to cut into it and have the consistancy of pudding. Due to all the egg yolk and eggs in it, I scraped off the whip creme and returned it to the oven and sent company home without dessert. For cheesecake it had the appearance of being done-but was runny on the inside and the crumbs didn't hold together like a cheesecake crust should-it was like sand. Too much work-too expensive-too bad! I cannot think of anything I did wrong on this recipe.

 
Aug 22, 2003

With some alterations. Eliminated one egg. I used 3 eggs and 2 egg yolks. I cooked it according to the instructions, but after an hour it was still very loose. Raised the temp to 325 degrees and cooked for another 15 to 20 minutes (watch over it). When golden and appeared more firm, I lowered temp back to 275 for about 10 minutes to ensure filling was set. Followed cooling directions as written. For topping, I substituted the blueberries with strawberries and then drizzled melted white chocolate over top for presentation. Also did not use almonds in the crust. GOT RAVE REVIEWS FROM GUESTS. Definitely a crowd pleaser.

 
Dec 22, 2005

This was excellent. I also increased the oven temperature to 300 degrees and kept it in about 10 minutes longer. I found that I had to double the clarified butter to get the crust to a consistency that I could press it into the pan - but it was great. I think I will double the sauce next time - I ran out and had to use pie filling - the sauce is truly worth it. It was quite big so I cut it into slices and froze it - it thawed beautifully. My husband raved about it!

 
Aug 13, 2005

Fantastic. This is my first time baking a whole cheesecake and i couldn't be more pleased. i baked it for my sister's birthday celebration and all her friends loved it and complimented me profusely...(one even cliamed he was going to have a food orgasm haha)I followed the recipe exactly (except I did not have a food processor so I used my blender for the crust) but found that I had to bake it for an extra 20 minutes or so at 300 degrees, then turned off oven and left cake inside to let it cool for about half an hour before opening the door a crack. I let it sit like that for approximately another hour, then took it out and let it sit on the counter for a bit to finish cooling. I did not have time to refrigerate it overnight, but the few hours it had in the fridge was enough. I could not believe it: no cracks (even though I was lazy and did not use a water bath) and no sinking! I smothered some blueberry topping around the border, drizzled on melted white chocolate chips, wrote on it with icing and garnished it with 16 blueberries that I saved, it looked really nice and tasted even better. Oh yeah and I used chocolate graham crackers for the crust, yum! My friends and I are both raving over this cheesecake, look how long this comment is! Excellent recipe, I only wish I could give more than 5 stars! I will definitely be using this recipe again and again! THanks Scott for a great recipe!

 
Mar 01, 2011

This was very very very good, and I got rave reviews at the potluck I took it too. I used canned blueberry pie filling for the topping, because I had it on hand and actually was looking for a recipe to use it in when I found this one... It is a little time consuming, and truthfully there are other similar recipes on this site that you get *almost* as good results, so I'm not sure how often I will take the extra time to make it, but it will stay in my books as one of my all time best creations! :)

 
Jul 05, 2007

I made this cheesecake for our church's 4th of July baking contest and won a blue ribbon! It turned out perfectly with the additional 20 minutes in the oven. Very yummy!

 
Dec 14, 2002

This was fantastic. I savored every bite (and took too many). It was my first cheesecake and I followed the suggestions to cook it longer. We liked the fact that the cake was not as dense as what you would get in a restaurant. And the crust was outstanding. One comment, I did have to work to get the caramel evenly distributed throughout the crust. And I had to look up how to clarify butter. But it was worth it. And I never expected a cheesecake to be easy. Also, one of my cream cheese blocks was 1/3 less fat. It did not seem to affect the flavor at all.

 

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Nutrition

  • Calories
  • 603 kcal
  • 30%
  • Carbohydrates
  • 55.5 g
  • 18%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 39.2 g
  • 60%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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