INGREDIENTS:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
10 oz white chocolate, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 cup fresh blueberries
Extra blueberries and white chocolate shavings for garnish
DIRECTIONS:
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Melt the white chocolate in a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
In a large bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and vanilla extract until smooth and creamy.
Gradually add the melted white chocolate to the cream cheese mixture, beating until well combined.
Gently fold in the whipped cream until fully incorporated.
Fold in the fresh blueberries.
Pour the cheesecake filling over the chilled crust, spreading it evenly.
Refrigerate the cheesecake for at least 4 hours, or until firm.
Before serving, garnish with extra blueberries and white chocolate shavings.
Prep Time: 20 minutes | Refrigeration Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 400 kcal | Servings: 12 servings