Grant loves cheesecake and blueberries, so I made this white chocolate cheesecake for him on his birthday!
White Chocolate Blueberry Cheesecake with Ginger Cookie Crust
White chocolate cheesecake filling topped with blueberries and nestled in a ginger cookie crust!
Ingredients
Crust:
- 12 oz. Ginger thins or Ginger Snaps
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup butter melted
Filling:
- 12 oz Guittard white chocolate chips
- 4 8 oz packages cream cheese, 32 oz total room temperature
- 3/4 cup granulated sugar
- 4 eggs beaten
- 2 egg yolks
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 cups fresh or frozen blueberries divided
- 1 tablespoon fresh lemon juice and zest from one lemon
Instructions
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Preheat oven to 325 degrees.
Prepare the crust:
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In a food processor, blend together all crust ingredients until there are no large clumps. Press the mixture onto the bottom, and half way up the side of a 10 inch spring form pan. Bake at 325 for 12 minutes. Remove from oven and cool.
Make the filling:
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Preheat oven to 350 degrees.
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In a double boiler or microwave 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.
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Place cheesecake in oven close oven door, and immediately reduce heat to 300.
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Bake in the middle of preheated oven for 1 hour at 30After one hour, turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven for 30 minutes.
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Remove from oven and cover loosely and refrigerate overnight before removing from pan.
Make the topping:
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In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and 2 cups of blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Using a potato masher, mash the cooked berries in the pan. Add the additional one cup of whole berries to the cooked berry mixture. Stir in lemon juice and zest, allow to cool. Tops cheesecake with berries and refrigerate until completely chilled, 4-5 hours or overnight.
Recipe Notes
– The recipe calls for one pound of white chocolate. I had a bag of Ghiradelli white chocolate chips, so I used those.
-This recipe needs to cool completely before serving. I made this early in the day, and refrigerated for about 8 hours before serving. Any leftovers will keep for about a week in the the refrigerator if covered tightly.
I love cheesecake! This one is just beautiful.
Dear Si, this cheesecake is just the most beautiful thing I've seen! I love the combination of white chocolate and blueberry sauce! I'm in foodie heaven! Blessings, Catherine xo
remind me again why I didn't get a slice of this????
MelWel, You are going to cry when I tell you this. I had to throw out the last two pieces after they sat in the fridge for 10 days. Whaaaaa. i should have remembered to bring one to the GYM 🙂
Excellent this cake. Looks ever so professionally made and great photography too!
my mouth is watering. just so you know.
You and Mishka!
Si, your son shared your blog address with me! I think I just gained 5 pounds while looking at this picture…
I will enjoy looking over your site!
my best to you,
Sister Reeves
Lucky for both of us, pictures are calorie free! Glad you are enjoying A Bountiful Kitchen.
Thanks so much for taking care of the missionaries in Puebla 🙂
This cheesecake is truly gorgeous. Thanks so much for sharing the recipe. I did a post on it on my blog-
http://thesugarlump.blogspot.co.uk/2012/06/white-chocolate-cheesecake-with.html
Do you think this could be done in a 9×13 pan to make bars or do you think the crust to filling ratio would be off? Thank you!!
I’m, not sure Tara,my guess is the ration would be alright. Not quite as thick as the springform pan, but I think it would work.