Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C).
Step 2: Prepare the Springform Pan
Grease a 9-inch springform pan to prevent the cheesecake from sticking.
Step 3: Make the Crust
In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/3 cup of melted butter. Mix until well combined. Press this mixture firmly into the bottom of the prepared springform pan to form a crust.
Step 4: Mix the Cheesecake Filling
In a large bowl, beat 4 packages (8 oz each) of softened cream cheese and 1 cup of sugar using an electric mixer until the mixture is smooth.
Step 5: Add Vanilla Extract
Add 1 teaspoon of vanilla extract to the cream cheese mixture and mix well to combine.
Step 6: Incorporate the Eggs
Add 4 large eggs to the mixture one at a time, beating well after each addition until fully incorporated.
Step 7: Mix in White Chocolate and Sour Cream
Stir in 8 oz of melted white chocolate (slightly cooled) and 1/2 cup of sour cream until just combined. Do not overmix.
Step 8: Fold in Blueberries
Gently fold in 1 1/2 cups of fresh blueberries into the cheesecake batter, ensuring they are evenly distributed without breaking them.
Step 9: Pour Mixture into Pan
Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
Step 10: Bake the Cheesecake
Place the springform pan in the preheated oven. Bake for 50–60 minutes, or until the center is set and the edges are lightly browned.
Step 11: Cool the Cheesecake
Once baked, turn off the oven and leave the cheesecake inside for an additional hour. Then remove it from the oven and allow it to cool to room temperature.
Step 12: Refrigerate
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Step 13: Prepare the Topping
Before serving, spread 1/2 cup of blueberry jam over the top of the chilled cheesecake.
Step 14: Garnish and Serve
Garnish with whipped cream, fresh blueberries, and mint leaves before slicing and serving the cheesecake.
Notes
Note 1: Fresh vs. Frozen Blueberries
Fresh blueberries are preferred for this recipe, but if using frozen, make sure they are thawed and drained well to avoid excess moisture in the cheesecake.
Note 2: Optional Toppings
Feel free to add additional toppings such as a drizzle of white chocolate or extra whipped cream for a more decadent presentation.
Note 3: Storage
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
