WHITE CHOCOLATE BLUEBERRY CHEESECAKE

 

 

 

 

 

 

 

 

 

CRUST:                                                               TOPPING:

1 ¾ cups Chocolate Cookie Crumbs                     1 Pint fresh Blueberries

6 Tbsps. unsalted Butter, melted                         2 Tbps. Butter

3 Tbsps. + 2 tsps. Sugar                                    4 Tbsps. Brown Sugar

1 Tbsp. Lemon Juice

1 Tbsp. Corn Starch

1 Tbsp. Cold Water

FILLING:

8 oz. White Chocolate, chopped

7 Tbsps. Water

4 (8 oz.) Pkgs.  Cream Cheese, at room temperature

¾  cup Sugar

¼ tsp. Salt

3 large Eggs

1 tsp. Vanilla

 

DIRECTIONS:

1. Heat oven to 350 degrees.
2. Combine the Crust ingredients in a medium bowl.
3. Press into the bottom and up the sides of a 9” springform pan.
4. Bake 10 minutes;  remove from the oven  and cool on a wire rack.
5. Reduce the oven temperature to 325 degrees.
6. Place the chopped Chocolate and Water in a 1 qt. glass bowl and Microwave for 1 minutes;  remove from the Microwave and stir until the Chocolate is completely melted.  Set aside.
7.  Beat the Cream Cheese in a large bowl (or use the Food Processor) until it is smooth.  (About 30- 45 seconds)
8. Beat in the Salt and Sugar until the mixture is creamy.
9. Beat in the Eggs, one at a time until just blended.
10. Add the melted White Chocolate to the Cream Cheese Batter and stir until completely mixed in.
11. Stir the Vanilla into the remaining Batter.
12. Place the springform pan onto a baking sheet.  Pour the  Batter onto the baked Cookie Crumbs.
13. Bake the Cake on the baking sheet at 325 degrees for 45-55 minutes or until the edges are puffed and the top is dry to the touch.
14. Center should move slightly when pan is tapped but should not ripple as if liquid.
15. Cool completely on a wire rack; remove from the pan and top with the Blueberry Compote.

 

•        *To crush the cookie crumbs, use your food processor with the metal chopping blade             or   place in a 1 Qt. Plastic Ziploc® bag and crush with your rolling pin.

 

 

BLUEBERRY TOPPING:

 

1. Rinse the Blueberries and drain.
2.  Melt the Butter in a medium size saucepan;  add the Brown Sugar;  when the       Sugar melts, add the Lemon Juice and Blueberries.
3. Cook just until the Berries start to release their juice;  stir the Cornstarch with the   Cold Water and stir into the Berries.
4. Cook just until the mixture thickens.  (About 1-2 minutes)
5. When the Cheesecake has cooled and been plated spread the Berries on top;  chill for about one hour.
6. To serve, bring the Cake to room temperature.  Cut small slices as this cake is very rich.