White Chocolate Blueberry Cheesecake: What could be better? White chocolate, cheesecake, and blueberry topping!
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 not as it cools in the oven to room temperature. You must make this recipe the day before it is to be served or it will not be firm enough to cut properly. It also tastes good and looks beautiful without the blueberry topping- substitute drizzled caramel topping as used in the crust.
Prep: 20 mins | Cook: 1 hr | Total: 1 hr 20 mins | Servings: 16 | Yield: 1 – 10-inch springform pan
Ingredients:
CRUST:
2 cups crushed graham crackers
1 cup slivered almonds
1/2 cup white sugar
1/4 cup clarified butter, melted
2 tablespoons caramel topping
FILLING:
1 pound white chocolate, chopped
4 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs, beaten
2 egg yolks
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
TOPPING:
1/2 cup white sugar
1 teaspoon cornstarch
1/4 cup water
1 pint fresh blueberries
2 teaspoons lemon juice
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