Naomi's White Chocolate-Blueberry Cheesecake recipe

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Ingredients

10 graham crackers, crushed
¼ cup butter, melted
2 ounces crushed walnuts
4 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
¾ cup whole milk
4 medium eggs
1 cup sour cream
2 tablespoons vanilla extract
¼ cup all-purpose flour
1 (15 ounce) can blueberries in heavy syrup
2 cups shredded white chocolate

Nutrition Info

725.1 calories
carbohydrate: 61.1 g
cholesterol: 170.4 mg
fat: 49.2 g
fiber: 1.2 g
protein: 12.2 g
saturatedFat: 28.2 g
servingSize: -
sodium: 350.9 mg
sugar: 52.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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.

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

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

Recipe Yield

12 servings

Recipe Note

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

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