White Chocolate Blueberry Cheesecake
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Yields:
-
1 9 in cake
ingredients
-
Compote
- 473.18 ml frozen blueberries
- 44.37 ml water
- 59.14 ml sugar
- 9.85 ml lemon juice
-
Topping
- 354.88 ml sour cream
- 59.14 ml powdered sugar
- 42.52 g white chocolate, grated
-
Crust
- 30 vanilla wafers, crushed
- 88.74 ml unsalted butter
-
Filling
- 680.38 g cream cheese, room temperature
- 177.44 ml sugar
- 3 large eggs
- 78.78 ml Baileys Irish Cream
- 4.92 ml vanilla extract
- 28.34 g imported white chocolate
directions
- -preheat oven to 325.
- -mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes.
- -beat together until smooth cream cheese and sugar in a large bowl.
- -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
- -beat egg mixture into cream cheese mixture.
- -finely chop the white chocolate and add to cream cheese mixture.
- -pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side.
- -For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes.
- -Pour compote on top of the cheesecake.
- -bake for 50 minutes.
- -For the topping - mix sour cream and powdered sugar together and drizzle over top.
- -Add grated chocolate.
- -let chill for at least 3 hours.
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RECIPE SUBMITTED BY
I am a Psychology/English/Business major at Del Mar College. Once I receive my associates, I will be switching over to Pre-med, as I want to be a Psychiatrist. I love to cook, and I LOVE this website.