Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
2 tsp vanilla extract
1 cup white chocolate chips, melted and cooled
1 cup blueberry puree
Garnish:
Fresh blueberries
Mint leaves
Directions:
Preheat and Prepare: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the Crust: Mix graham cracker crumbs and melted butter. Press into the pan to form an even crust.
Prepare the Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing well.
Divide and Flavor: Divide batter in half. Stir melted white chocolate into one half and blueberry puree into the other.
Swirl and Bake: Pour alternating spoonfuls of batters over the crust. Swirl with a knife for a marbled effect. Bake for 50-60 minutes, or until center is set. Let cool in the oven with the door slightly open for 1 hour.
Chill and Serve: Refrigerate for at least 4 hours or overnight. Garnish with fresh blueberries and mint leaves before serving.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Calories per Serving: 380 kcal
Tips:
Use room temperature ingredients for a smoother filling.
Avoid over-mixing to prevent cracks.
Cool gradually in the oven to maintain a smooth surface.
Enjoy this delightful cheesecake with a glass of sparkling wine or a hot cup of coffee for an elegant dessert experience!