White Chocolate Blueberry Cheesecake Recipes

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
• Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
• Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
• Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

Steps:

• Preheat oven to 325°F. Lightly spray a 9-inch springform pan with non-stick baking spray (or grease it with butter and a light sprinkle of flour). Wrap the bottom and sides of the pan with several layers of heavy duty tinfoil (I highly recommend doing several diligent layers here to ensure no water seeps though to the crust). CRUST: In the body of a blender or food processor, combine the graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Transfer crumb mixture to a large bowl; add in the melted butter and stir well to combine. Press the mixture into the prepared pan, working from the center and up the sides. Bake for 8 minutes. Place crust on a wire rack to cool while you prepare the filling. WHITE CHOCOLATE BLUEBERRY FILLING: Beat the softened cream cheese and Greek yogurt in a blender or food processor, scraping down the sides as needed, until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula. Top with dollops of the blueberry puree and gently swirl with a skewer or toothpick for a marble effect. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes, inside the oven, with the door shut. The cheesecake should still be slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve! FRESH BLUEBERRY SWIRL: In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow mixture to cool completely before using. When ready to use, follow instructions above. Notes: For best results, recipe should be followed exactly as written. Blueberry puree can be made 3 days in advance and stored, covered in the fridge, until needed. Cheesecake will keep, stored and covered in the fridge, for 5 days. Cheesecake may also be frozen for up to two months. Thaw fully before serving.

Steps:

• -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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Mix graham cracker crumbs, melted butter, and walnuts together in a bowl. Press crust mixture into the bottom of the prepared springform pan.
• Combine softened cream cheese and sugar together in a large bowl and beat with an electric mixer until smooth, but do not overbeat. Blend in milk. Mix in eggs 1 at a time, mixing just enough to incorporate. Beat in sour cream, vanilla extract, and flour until smooth. Pour filling into prepared crust.
• Bake in the preheated oven for 1 hour. Chill cheesecake for 1 hour before removing it from the springform pan.
• Pour blueberries onto chilled cheesecake. Top with shredded white chocolate. Chill cake 6 hours before serving.