Directions:
1. Prepare the Oven: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of the prepared pan.
3. Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until it’s smooth. Add the granulated sugar and vanilla extract, and continue to beat until well combined.
4. Incorporate Eggs and Cream: Add the eggs one at a time, beating well after each addition. Then, stir in the sour cream and the melted white chocolate until everything is thoroughly mixed.
5. Layer and Swirl: Pour half of the cream cheese mixture over the crust. Drop spoonfuls of blueberry preserves over this layer and use a knife to gently swirl it in, creating a marbled effect. Pour the remaining cream cheese mixture on top and smooth the surface.
6. Bake: Bake for 50-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake sit inside for 1 hour to gradually cool.
7. Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or preferably overnight, to set.
8. Garnish and Serve: Before serving, top with fresh blueberries, whipped cream, and mint leaves for a beautiful presentation.
Nutritional Information:
– Prep Time: 20 minutes
– Cooking Time: 60 minutes
– Total Time: 6 hours 20 minutes
– Calories: 450 kcal per slice
– Servings: 12
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