Blueberry and White Chocolate Cheesecake

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.

In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, and beat until well combined.

Add the eggs one at a time, beating well after each addition.

Stir in the melted white chocolate until fully incorporated.

Gently fold in the fresh blueberries.

Pour the cream cheese mixture over the crust in the springform pan.

Bake for 50-60 minutes or until the center is set. Allow the cheesecake to cool completely on a wire rack.

In a separate bowl, whip the heavy cream until stiff peaks form. Add the powdered sugar and mix until well combined.

Spread the whipped cream over the cooled cheesecake.

Garnish with additional blueberries and white chocolate shavings.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 5 hours or more

Kcal: 450 kcal | Servings: 12 servings