This is a blueberry cheesecake recipe I wrote combining two of my favorite colors - blue and white.

Naomi Gutierrez


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

  • Mix graham cracker crumbs, melted butter, and walnuts together in a bowl. Press crust mixture into the bottom of the prepared springform pan.

  • Combine softened cream cheese and sugar together in a large bowl and beat with an electric mixer until smooth, but do not overbeat. Blend in milk. Mix in eggs 1 at a time, mixing just enough to incorporate. Beat in sour cream, vanilla extract, and flour until smooth. Pour filling into prepared crust.

  • Bake in the preheated oven for 1 hour. Chill cheesecake for 1 hour before removing it from the springform pan.

  • Pour blueberries onto chilled cheesecake. Top with shredded white chocolate. Chill cake 6 hours before serving.


Cook's Note:

When you mix the cheesecake batter, do not overbeat. If you do, the cheesecake will rise in the oven and fall right when you remove it. If it does fall, do not worry because the blueberries and white chocolate topping will cover the depression. Remember that the egg protein is what binds this cake together, so beat gently.

Nutrition Facts

725 calories; 49.2 g total fat; 170 mg cholesterol; 351 mg sodium. 61.1 g carbohydrates; 12.2 g protein; Full Nutrition