Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- White chocolate: 12 ounces (melted)
- Vanilla extract: 1 teaspoon
- Fresh blueberries: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in melted white chocolate and vanilla extract.
- Step 3: Gently fold in 1 cup of fresh blueberries. Pour the cheesecake mixture over the graham cracker crust.
- Step 4: Bake for 55-65 minutes, or until the center is just slightly jiggly.
- Step 5: Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar. This prevents cracking.
- Step 6: Remove from oven and let cool completely. Refrigerate for at least 4 hours or preferably overnight. Top with remaining 1/2 cup blueberries before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- While not usually reheated, individual slices can be brought to room temperature for about 15 minutes to soften slightly before serving.
- Garnish each slice with a dollop of whipped cream and a sprig of mint for an elegant presentation.
- Gently tap the springform pan on the counter before baking to release any trapped air bubbles and ensure a smoother cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American