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Blueberry & White Chocolate Cheesecake

Submitted by: | Source: Phil and Rosemary Morrow

Blueberry and White Chocolate Cheesecake


1½ cups Crumbs From Oreo Cookies, filling removed
5⅓ Tbsp Butter, melted
½ cup Blueberry Preserves
4 (8oz) Packages Cream Cheese, softened
1¼ cups Sugar
½ cup Sour Cream
2 tsp Vanilla Extract
5 Eggs
4 oz White Chocolate, chopped into chunks, plus 2 ounces white chocolate, shaved, for garnish (optional
2 cups Blueberry Syrup, reduced (by about half) until thickened, for garnish


Preheat the oven to 475°F. Line the bottom and sides of a 9-inch springform pan with parchment paper. Create a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.

Put the chocolate cookie crumbs into a medium bowl. Mix in the melted butter and stir until the crumbs are moistened evenly. Press the crumbs into the prepared pan. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about two-thirds of the way up the sides.

Wrap a large piece of heavy-duty aluminum foil around the bottom of the pan to keep the cheesecake dry in the water bath. Put the crust in your freezer until the filling is done.

Put the blueberry preserves into a small bowl and stir to loosen, leaving the blueberry pieces intact. In a large mixing bowl, use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple of minutes, or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

Remove the crust from the freezer and sprinkle the 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the blueberry preserves over the entire surface of the filling. Use a butter knife to swirl the blueberry preserves into the cream cheese. Pour the other half of the filling into the crust and spread it evenly.

Carefully place the cheesecake in the water bath in the oven. Bake for 12 minutes; then turn the oven down to 350°F and bake for 50 minutes to 1 hour, or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.

When the cheesecake is cool, remove it from the water bath, cover it with foil, and chill it in the refrigerator for at least 4 hours. Before serving, sprinkle the entire top surface of the cheesecake with the 2 ounces of shaved white chocolate. Slice the cheesecake and place each piece of individual serving plates, then garnish with a drizzle of reduced blueberry syrup.