Blueberry White Cheesecake (Print Version)

# Ingredients:

→ Base

01 - 115g butter, melted
02 - 200g crushed graham crackers

→ Filling

03 - 230g sour cream
04 - 4 big eggs
05 - 680g room-temp cream cheese
06 - 10ml pure vanilla extract
07 - 200g granulated sugar
08 - 170g cooled, melted white chocolate
09 - 240ml blueberry purée

→ Topping

10 - Mint sprigs
11 - Fresh blueberries

# Instructions:

01 - Set the oven to 163°C and grease a springform pan (23cm).
02 - Combine the butter and graham cracker crumbs. Press the mixture firmly into the pan.
03 - Blend the cream cheese and sugar till it’s creamy.
04 - Mix in the eggs, vanilla, and sour cream until combined.
05 - Separate the batter in two bowls. Mix the blueberry purée with one, and the melted white chocolate with the other.
06 - Drop spoonfuls of each mixture one at a time over the crust.
07 - Run a knife gently through the top to swirl the layers together.
08 - Bake for 50–60 minutes, checking the center for firmness.
09 - Leave in the oven for an hour with the door cracked open.
10 - Chill in the fridge for at least 4 hours or overnight before serving.
11 - Top with mint leaves and fresh blueberries, then serve.

# Notes:

01 - Using ingredients at room temp gives a silky texture.
02 - Don’t overmix to keep the cheesecake from cracking.
03 - Letting it cool slowly in the oven makes the top smoother.

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