White Chocolate Blueberry Cheesecake |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 1 |
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A mixture of recipes to create the ultimate blueberry cheesecake. Ingredients:
2 cups frozen blueberries |
3 tablespoons water |
1/4 cup sugar |
2 teaspoons lemon juice |
1 1/2 cups sour cream |
1/4 cup powdered sugar |
1 1/2 ounces white chocolate, grated |
30 vanilla wafers, crushed |
6 tablespoons unsalted butter |
24 ounces cream cheese, room temperature |
3/4 cup sugar |
3 large eggs |
1/3 cup baileys irish cream |
1 teaspoon vanilla extract |
1 ounce imported white chocolate |
Directions:
1. -preheat oven to 325.
2. -mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes.
3. -beat together until smooth cream cheese and sugar in a large bowl.
4. -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
5. -beat egg mixture into cream cheese mixture.
6. -finely chop the white chocolate and add to cream cheese mixture.
7. -pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side.
8. -For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes.
9. -Pour compote on top of the cheesecake.
10. -bake for 50 minutes.
11. -For the topping - mix sour cream and powdered sugar together and drizzle over top.
12. -Add grated chocolate.
13. -let chill for at least 3 hours.
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