Description
A creamy cheesecake with a luscious swirl of blueberry jam, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 tablespoon sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup white chocolate chips
- 1 cup homemade blueberry jam (store-bought works too!)
- 1 cup heavy cream
- 8 oz white chocolate, chopped
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- Combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan.
- Beat the softened cream cheese in a large bowl until smooth. Gradually add the sugar and vanilla, mixing until combined.
- Add the eggs one at a time, mixing well after each addition. Gently fold in the white chocolate chips.
- Pour half of the batter into the crust, swirl in half of the blueberry jam, then top with the remaining batter. Dollop the rest of the jam on top and swirl gently.
- Bake for 55-60 minutes, or until the center is set. Let cool in the pan.
- Heat the heavy cream in a saucepan until simmering. Off the heat, add the chopped white chocolate and stir until smooth.
- Pour the ganache over the top of the cooled cheesecake and spread it evenly.
- Refrigerate for a minimum of 4 hours, preferably overnight, before serving.
Notes
For a smoother filling, ensure cream cheese is at room temperature before beating. Use store-bought blueberry jam for quicker prep.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American