I created this recipe with some other odds and ends in my kitchen because I had some strawberry cake mix and didn’t know what to do with it. I also didn’t want to make a boring cake. It wasn’t just unexpectedly tasty—it was also incredibly quick!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch springform pan |
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.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 148 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 21 g |
| Sodium | 283 mg |
| Sugars | 45 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out perfect but it’s so rich that you only need a sliver so now I’m looking to freeze half of it .
The cheesecake is absolutely AMAZING! I did let it bake 10 extra minutes because it was still super loose.
I have made this several times. I get request to make it all time and am told its the best cheese cake they’ve ever eaten. I make it exactly the way the recipe reads. So easy and so delicious!
This is an awesome cheesecake. Delicious! I didn’t have a 10″ springform pan, so I used a 9″. I just baked some of the extra cheesecake in a couple custard cups. I baked those for about 20 minutes. It took an extra 10 minutes to get the cheesecake baked in my 9″ springform pan. This is the first time I had baked a cheesecake.
Very good cheese cake.
Very good cheese cake.
I followed the recipe to the letter. After chilling overnight, I went to remove it from the pan. The crust disintegrated! One tablespoon of butter is certainly not enough to hold this crust together. The filling, however tastes wonderful so I modified my dessert plan. I scooped the filling with some graham cracker crumbs into dessert bowls. Added the blueberry topping and called it a lemon cheesecake custard! Included a photo before the blueberries. What a mess!
Came out delicious! I only used 11oz white chocolate, but came out fine since I only used a 9” springform pan. Had to leave it in about 15 extra minutes to make sure it would set up.
Out of all the cheesecakes I have made this one has received the most praise for texture and taste! Basically perfect though I added lemon zest and nutmeg to the compote to boost the flavor. Make sure you use a water bath. The 10in pan is absolutely necessary as it is a big cheesecake. Sooo good.
Wow! Wow! WOW! The blueberry topping on this cheesecake hits the spot in so many ways. The cheesecake was phenomenal by itself but that topping is to die for. Heck even if you bought a store bought cheesecake, make this topping and pour it over the store bought. WINNER WINNER HERE!
The only change I would make next time is to decrease amount of graham cracker crumbs – my crust seemed a little thick – I went up the sides completely too! Cheesecake itself was wonderful!
I halved the recipe because there are only 2 of us. Except for the flour, since other reviews said it could be a bit thin.
I made this recipe a few years ago and plan on making it again soon! It was delicious and everyone loved it!
This cheesecake is AMAZING! My family loves it so much that my 4 year old asked for it in place of his birthday cake. I’m baking it for him tonight. ?
It turned out awesome. Will definitely make this again.
Not this time! Yummy!
I wasn’t a huge fan of the crust.
I made this recently for my boyfriend’s sister’s birthday. Followed the recipe exactly and baked for slightly more than 1 hour (probably just 5-10 mins longer), left in the oven with the oven off and the oven door 1 inch open for 1 hour, and then let it cool to room temperature for at least an hour or so. Left in the fridge overnight and heated up the blueberry sauce a bit before serving and placing on top. The whole family raved about how great this cheesecake was saying it was restaurant quality and the best cheesecake they’ve ever had. This was my first time baking a cheesecake so I was very happy. One thing to note, I did not make my own clarified butter because I happened to buy some from Trader Joe’s a while ago. Made the prep much easier. Thank you so much for sharing your recipe!!
Amazing. First time we made a cheesecake and coming back to make it for family. I love the reviews as they range from too thick to pudding. We followed the directions to the tee and the results were an awesome delicious creamy cheesecake. Not sure what others did wrong but you might want to research what makes a cheesecake runny.
Have made this several times to rave reviews. The only thing I changed the second time was I used the cinnamon graham crackers which gave it an extra boost and added about 10 more minutes to cooking The other thing is it’s so easy to make
I did cook it the additional 20 minutes and this one received the highest reviews in my house of all the ones i’ve made so far. I also used the water bath with a water filled dish underneath and it came out flawless. The topping was so good, my kid made me get more blueberries and make it for his waffles too!