Description
What could be better? White chocolate, cheesecake and blueberry topping!
Ingredients
- 2 cups crushed graham crackers
- 1 cup slivered almonds
- ½ cup white sugar
- ¼ cup clarified butter, melted
- 2 tablespoons caramel topping
- 1 pound white chocolate, chopped
- 4 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 4 eggs, beaten
- 2 egg yolks
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup white sugar
- 1 teaspoon cornstarch
- ¼ cup water
- 1 pint fresh blueberries
- 2 teaspoons lemon juice
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 16