WHITE CHOCOLATE BLUEBERRY CHEESECAKE

            

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

Directions:

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 halfway 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 the 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 Info:

Per Serving: 603 calories; 39.2 g total fat; 148 mg cholesterol; 283 mg sodium. 55.5 g carbohydrates; 10.7 g protein.

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