We’ve had blueberry cream cheese coffee cake, coconut topped blueberry muffins, blueberry pie, blueberry custard tartlets, blueberry pancakes, waffles with blueberry compote, and even blueberry salad. But then I saw your wonderful suggestion of blueberry cheesecake. Where had my brain been all this time?? Probably lost in a puddle of chocolate somewhere.
Instead of doing a blueberry swirl in this cheesecake, I decided to just plop some blueberries on top instead, just because I thought it would be beautiful.
Okay, that was a lie. I was just being lazy. Luckily though, it did turn out sorta pretty in the end.
We went blueberry picking on Thursday which was crazy hot, but it wasn’t too bad since we went at the crack of dawn (okay, it was probably more like the crack of 9 o’clock). Besides it’s not such hard work for the photographer of the mission since she can pretty much just take handfuls of other people’s berries and take pictures of them in her hand to make it look like she was actually helping.
A few more words about this cheesecake:
My sister claims that this cheesecake has the best texture of any I’ve made yet. Add to that the layer of white chocolate spread over the crust and all the little capsules of blueberry bliss ready to burst at the touch of your fork and you’ve got the awesomest dessert of the summer. Have fun.
White Chocolate Blueberry Cheesecake
For the crust:
14 graham crackers
1/2 cup melted butter (1 stick)
1/4 cup sugar
1 cup melted white chocolate
For the filling:
16 oz. softened cream cheese (two packages)
1/2 cup sugar
1/3 cup heavy cream
1 lightly beaten egg
2 teaspoons vanilla
2 cups blueberries (more or less to cover the top of the cheesecake)
Combine the graham crackers, butter, and sugar for the crust. Press firmly into the bottom of a 9 inch springform pan. Pour the melted white chocolate over the crust and put in the freezer while you prepare the filling.
Preheat panggangan to 300ºF. Beat together the cream cheese and sugar until smooth. Add the heavy cream, egg, and vanilla and beat just until combined. Pour into chilled crust (you’ll want the white chocolate to be pretty firm before you do) and top with blueberries. They should float. I placed each berry so they were evenly distributed, but if you’re feeling lazy you could just sprinkle them.
Place the cheesecake pan on a baking sheet and then wrap two wet dishtowels around it to help it bake more evenly (no, they won’t catch on fire in the oven). Bake for 1 hour and 10 minutes. Then turn the panggangan off and crack the panggangan open a few inches and leave the cheesecake in there for 30 minutes (it helps prevent cracking in the top if you let it cool off slowly like this). Refrigerate until ready to serve.