White Chocolate Blueberry Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (150g)
• Unsalted butter, melted: 1/4 cup (50g)
• Cream cheese, softened: 24 ounces (680g)
• White chocolate chips: 12 ounces (340g)
• Sour cream: 16 ounces (450g)
• Sugar: 1 1/2 cups (300g)
• Eggs: 4 large
• Vanilla extract: 1 teaspoon
• Blueberries: 1 cup (150g)

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Gradually beat in white chocolate chips, sour cream, sugar, eggs, and vanilla extract.
4. Pour cheesecake filling over the graham cracker crust.
5. Scatter blueberries over the top.
6. Bake for 45-50 minutes, or until the center is set.
7. Let cool completely before serving.

Nutritional Information (per slice):

• Calories: 500
• Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 500mg
• Carbohydrates: 50g
• Protein: 15g

Dish Characteristics:

• Creamy and rich
• Sweet and tangy
• Blueberry swirl adds a burst of color and flavor
• Perfect for special occasions or anytime you want a decadent dessert

User Comments:

• "This cheesecake is absolutely divine! The white chocolate and blueberries complement each other perfectly."
• "I made this for a party and it was a huge hit. Everyone raved about it."
• "The instructions were easy to follow and the cheesecake turned out perfectly."

Special Precautions and Tips:

• Use high-quality cream cheese for the best flavor.
• Do not overbeat the cheesecake filling, as this can make it dense.
• Bake the cheesecake in the center of the oven for even cooking.
• Let the cheesecake cool completely before refrigerating, as this will prevent it from cracking.
• Store the cheesecake in the refrigerator for up to 3 days.