White Chocolate Blueberry Cheesecake Recipe 475

WHITE CHOCOLATE BLUEBERRY CHEESECAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
• Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
• Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting 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. Stir in lemon juice, allow to cool, and store in a glass jar.

WHITE CHOCOLATE BLUEBERRY CHEESECAKE

Steps:

• -preheat oven to 325.
• -mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes.
• -beat together until smooth cream cheese and sugar in a large bowl.
• -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
• -beat egg mixture into cream cheese mixture.
• -finely chop the white chocolate and add to cream cheese mixture.
• -pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side.
• -For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes.
• -Pour compote on top of the cheesecake.
• -bake for 50 minutes.
• -For the topping - mix sour cream and powdered sugar together and drizzle over top.
• -Add grated chocolate.
• -let chill for at least 3 hours.