Description
Ingredients
Scale
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
Filling
- 3 packages cream cheese (8 oz each), softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips, melted and cooled
- 1 cup blueberry puree
Garnish
Fresh blueberries and mint leaves
Instructions
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream, eggs, and vanilla extract, mixing until fully combined.
- Divide the batter evenly into two bowls. Stir the melted white chocolate into one portion and the blueberry puree into the other.
- Spoon alternating amounts of each batter over the crust. Use a knife to gently swirl the two mixtures for a marbled effect.
- Bake for 50 to 60 minutes, or until the center is just set. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
- Remove, then refrigerate for at least 4 hours or overnight for the best texture.
- Before serving, garnish with fresh blueberries and mint leaves.