White chocolate blueberry cheesecake




°2 cups crushed graham crackers

°1 cup peeled almonds

°1/2 cup white sugar

°1/4 cup melted clarified butter

°2 tablespoons of caramel


°1 pound white chocolate, chop

°4 packages (8 ounces) soft cream cheese

°3/4 cup white sugar

°4 beaten eggs

°2 egg yolks

°1 tablespoon of all-purpose flour

°1 teaspoon vanilla


°1/2 cup white sugar

°1 teaspoon cornstarch

°1/4 cup of water

°1 liter of fresh blueberries

°2 teaspoons of lemon juice


 Preheat the oven to 275°F (135°C). Make the crust: In a food processor, blend the graham crackers, almonds, and sugar together until the almonds are smooth. Pour the melted butter and caramel during preparation until the mixture is homogeneous. Press batter into bottom, then spoon half of it onto side of a 10-inch springform pan.

Make the Filling: In a metal bowl set over a saucepan of barely simmering water, melt the white chocolate, stirring, until smooth. Remove from the fire and set aside. In a large bowl, whisk cream cheese and 3/4 cup sugar until smooth. Beat the whites and yolks, one at a time. Sift the flour and vanilla and slowly fold in the melted white chocolate, beating until the filling is well blended. Pour filling to crust.

Bake in the middle of the preheated oven for an hour. Then turn off the heat, slit the oven door an inch, and let 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. Add lemon juice, let cool and store in a glass jar.

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