Love this cheesecake. I also feel the same way for each ingredient used! From the white chocolate to the blueberry sauce, and the splash of Grand Marnier, I don’t have a better cheesecake recipe to offer!
Ingredients:
For the filling:
- 4 pkgs (8oz) cream cheese, room temperature
- 1 cup sugar
- 2 oz white chocolate, melted
- 1/2 cup sour cream
- 4 eggs, room temperature
- 2 tbsp cornstarch
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp Grand Marnier
For the crust:
- 10 pcs chocolate graham crackers
- 5 tbsp melted butter
- 1 tbsp cocoa powder
- 1 tbsp sugar
Directions:
For the crust:
- In a food processor, pulse the graham crackers with the cocoa powder and sugar.
- Add the melted butter and pulse just until combined.
- Transfer this to your cake pan (9 by 2-inch) and press the mixture with the bottom of your measuring cup over the bottom of your cake pan. Bake at 350 degrees Fahrenheit for 10 minutes. Set aside.
For the filling:
- Preheat your oven to 300 degrees fahrenheit.
- In a bowl of mixer fitted with the paddle attachment, beat the cream cheese, sugar, and vanilla on medium high speed until smooth about 3 minutes. Make sure you scrape the sides several times.
- Add the lemon juice, zest, grand marnier, and cornstarch.
- Add the sour cream and white chocolate. Mix well.
- Turn the mixer to low speed and beat in the eggs one at a time. Scrape the sides of the bowl. Don’t overmix!
- Place the filling into your cake pan. Your filling should reach all the way to the top of the pan.
- Place the cake pan to the roasting pan and fill with boiling water for about an inch up the side of the pan.
- Bake for 1 hour 30 minutes.
- Remove from the water bath and let cool.
- Chill overnight.
For the blueberry sauce:
- 8 oz fresh blueberries
- 1 tbsp lemon juice
- 1/4 cup sugar
To make the sauce:
- In a small pot, add the fresh berries, sugar and lemon juice. Simmer for 15- 20 minutes. Let cool.
Note:
If you’re using the spring form pan make sure you wrap the bottom with aluminum foil to make sure water don’t get intside the cake pan. Make sure you ready a pot of boiling water before you start making the recipe.
To melt the white chocolate, roughly chop it and microwave for 30 seconds. Stir. Microwave for another 30 seconds and stir. Do this until the chocolate is melted.
