White Chocolate Blueberry Cheesecake (Print Version)

# Ingredients:

→ For the Graham Cracker Crust

01 - 2 cups graham crackers, pulsed into crumbs
02 - 1/3 cup granulated sugar
03 - 1/4 teaspoon kosher salt
04 - 7 tablespoons unsalted butter, melted

→ For the White Chocolate Cheesecake Filling

05 - 3 (8-ounce) blocks full-fat cream cheese, VERY soft
06 - 1 cup plain non-fat Greek yogurt, at room temperature
07 - 3 large eggs + 2 egg yolks, at room temperature
08 - 1 1/2 cups granulated sugar
09 - 1 1/2 tablespoons all-purpose flour
10 - 2 teaspoons vanilla extract
11 - 1 1/2 tablespoons fresh lemon juice
12 - 8 ounces white chocolate, chopped, melted and slightly cooled

→ For the Fresh Blueberry Swirl

13 - 1 1/2 cups fresh blueberries
14 - 2 tablespoons lemon juice

→ For Garnish (Optional)

15 - 4 ounces white chocolate, grated
16 - Fresh whipped cream
17 - 1/2 cup fresh blueberries

# Instructions:

01 - Preheat oven to 325°F. Lightly spray a 9-inch springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with several layers of heavy-duty aluminum foil to prevent water from seeping in during baking.
02 - In a food processor, combine graham crackers, sugar, and salt; pulse until transformed into fine crumbs. Transfer to a bowl, add melted butter, and mix well. Press mixture into the prepared pan, working from the center up the sides. Bake for 8 minutes, then place on a wire rack to cool.
03 - In a small saucepan, combine blueberries and lemon juice. Simmer over medium heat, stirring constantly and gently mashing the berries until thickened into a deep, dark reduction (about 10 minutes). Strain through a fine-mesh sieve, discarding solids. Allow to cool completely before using.
04 - Beat softened cream cheese and Greek yogurt in a food processor until completely smooth. Add eggs, egg yolks, and sugar; pulse until well combined. Add flour and vanilla and pulse for 30 seconds until flour disappears into the batter. Don't overmix! Using a rubber spatula, gently fold in lemon juice and melted white chocolate.
05 - Pour filling into the prepared crust and smooth the top. Add dollops of blueberry puree and gently swirl with a skewer or toothpick for a marble effect. Place the springform pan into a larger baking pan and fill halfway with hot water (creating a water bath). Bake in preheated oven for 1 hour and 30 minutes.
06 - Turn the oven off and let the cheesecake sit inside with the door closed for 45 minutes. The center should still be slightly wiggly. Remove from oven and run a knife around the edge to loosen any stuck bits. Let rest on counter for 30 minutes before covering with plastic wrap.
07 - Refrigerate for at least 6 hours or overnight. When ready to serve, remove the sides of the springform pan, slice, and top with optional garnishes: whipped cream, fresh blueberries, and grated white chocolate.

# Notes:

01 - This luscious white chocolate cheesecake features a buttery graham cracker crust, creamy white chocolate filling, and beautiful blueberry swirls throughout.
02 - For best results, ensure all refrigerated ingredients are at room temperature before beginning, which helps create an ultra-smooth texture.
03 - The water bath may seem fussy but is essential for creating the perfect texture and preventing cracks in your finished cheesecake.

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