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My review
White Chocolate Blueberry Cheesecake
Scott M.
"What could be better? White chocolate, cheesecake and blueberry topping!"
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Ingredients
1 h 20 m servings 603 calsOriginal recipe yields 16 servings (1 - 10 inch springform pan)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
- Make the filling: In a metal bowl over a pan of barely simmering water, 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.
- Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
- Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.
Nutrition Facts
Per Serving: 603 calories; 39.2 g fat; 55.5 g carbohydrates; 10.7 g protein; 148 mg cholesterol; 283 mg sodium. Full nutrition
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Reviews
Read all reviews 7795 Ratings
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Most helpful positive review
2/29/2008
I have made this cheesecake several times and it has been devoured each time. The important thing to note is that it must be refrigerated overnight because thickening occurs as it gets COLD, no...
Most helpful critical review
3/15/2003
I followed the directions on the crust, and the cooking time and I even took an extra step and whipped creme for an additional topping. When this cheesecake cooled, it was runny and undone. (in ...
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2/29/2008
I have made this cheesecake several times and it has been devoured each time. The important thing to note is that it must be refrigerated overnight because thickening occurs as it gets COLD, no...
7/18/2003
With some alterations. Eliminated one egg. I used 3 eggs and 2 egg yolks. I cooked it according to the instructions, but after an hour it was still very loose. Raised the temp to 325 degrees ...
3/15/2003
I followed the directions on the crust, and the cooking time and I even took an extra step and whipped creme for an additional topping. When this cheesecake cooled, it was runny and undone. (in ...
12/22/2005
This was excellent. I also increased the oven temperature to 300 degrees and kept it in about 10 minutes longer. I found that I had to double the clarified butter to get the crust to a consisten...
8/6/2005
Fantastic. This is my first time baking a whole cheesecake and i couldn't be more pleased. i baked it for my sister's birthday celebration and all her friends loved it and complimented me profus...
2/28/2011
This was very very very good, and I got rave reviews at the potluck I took it too. I used canned blueberry pie filling for the topping, because I had it on hand and actually was looking for a r...
7/7/2001
This was absolutely fantastic. EVERYONE loved it. I melted the white chocolate in the microwave on med-high for about 4 minutes total, stiring every minute. The taste is like from a fine rest...
7/5/2007
I made this cheesecake for our church's 4th of July baking contest and won a blue ribbon! It turned out perfectly with the additional 20 minutes in the oven. Very yummy!
7/19/2002
This was fantastic. I savored every bite (and took too many). It was my first cheesecake and I followed the suggestions to cook it longer. We liked the fact that the cake was not as dense as ...