Blueberry and White Chocolate Cheesecake
Blueberry and White Chocolate Cheesecake
I made this recipe when I wanted something a bit special without too much hassle. I’ve tested it a few times for those unexpected guests, as the ingredients are easy to find and everything goes smoothly if you follow the recipe steps. The cream cheese with white chocolate and the blueberries on top complement each other well, while the crust is denser and holds the cake together nicely.
Quick Info
Total Time: about 4 hours (includes cooling the crust and the cheesecake)
Preparation Time: 30-40 minutes
Baking Time: about 1 hour
Servings: 10-12 slices (20 cm round pan)
Difficulty: medium
Recipe Type: homemade dessert, perfect for the weekend or when you have guests
Ingredients
For the crust:
1 egg yolk
100 g cold butter, cubed
50 g sugar
1 tablespoon lemon-flavored sugar
250 g flour
1 teaspoon baking powder
A pinch of salt
(optional: a little cold milk, if the dough doesn’t come together)
For the filling:
500 g full-fat cottage cheese (classic, not cream cheese)
100 g sugar
1 tablespoon lemon-flavored sugar
100 g white chocolate
100 ml heavy cream
4 eggs
For the glaze:
100 g white chocolate
100 ml heavy cream
Blueberries (enough to cover the surface of the cake)
Instructions
1. Preparing the crust
In a large bowl, place the flour and make a well in the center. Add the cold butter, cubed, sugar, lemon-flavored sugar, egg yolk, baking powder, and a pinch of salt.
Quickly mix with your fingertips, being careful not to overwork the butter. When the mixture becomes sandy, start kneading gently until you get a smooth and elastic dough. If it seems crumbly and doesn’t come together, you can add 1-2 tablespoons of cold milk, just enough to bind it.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
2. White chocolate cream cheese
Break the white chocolate into pieces and melt it together with the heavy cream over low heat. Stir gently and let it heat just until it reaches a simmer, then turn off the heat and mix until smooth. Set aside to cool completely.
In a large bowl, mix the cottage cheese with the regular sugar and lemon-flavored sugar. Add the eggs one at a time, mixing well after each addition.
When the chocolate and cream mixture is completely cooled, gradually incorporate it into the cream cheese mixture. Mix until smooth.
3. Assembling and baking
Remove the dough from the fridge, roll it out on a floured surface (not too thin), and place it in the springform pan (20 cm in diameter) lined with baking paper on the bottom. Gently press the dough up the sides to hold the filling.
Pour the cream cheese mixture over the crust and level it gently with a spatula.
Bake in a preheated oven (medium heat – 170-180°C) for about 1 hour. The cheesecake should be lightly browned around the edges. Do not open the oven door during baking.
After baking, let the cake cool completely in the pan at room temperature. Do not remove it too early – the filling will settle as it cools.
Once completely cool, remove the springform ring and place the pan in the refrigerator for at least 2 hours (overnight is better if you have time).
4. White chocolate and blueberry glaze
Place the white chocolate and heavy cream in a small saucepan over very low heat or in a double boiler. Stir continuously until the chocolate is completely melted and the glaze is smooth.
Let the glaze cool for 10-15 minutes, then pour it over the cheesecake, spreading gently to cover the entire surface.
Sprinkle a generous layer of blueberries on top (fresh or well-drained frozen).
Return to the fridge until the glaze sets (30-40 minutes).
Why I make this recipe often
It’s the dessert I turn to when I want something special without complicated ingredients. The cottage cheese with white chocolate pairs well with the fruit, and the crust doesn’t get too soggy. The cake holds up well in the fridge and remains just as good the next day.
Tips and Variations
Tips
Do not overwork the dough, so it stays tender. If the cheese has whey, drain it well before using.
Melt the chocolate over low heat or in a double boiler to prevent burning.
It’s important for both the cream and the crust to be completely cool before pouring the glaze; otherwise, it may melt or run.
Substitutions
You can use ricotta cheese instead of cottage cheese, but the texture will be a bit finer.
The heavy cream in the glaze can be replaced with 30% liquid cream if you don’t have anything else.
If you don’t have lemon-flavored sugar, use a little grated lemon zest.
Variations
It works just as well with raspberries, strawberries, or blackberries instead of blueberries.
For a more intense flavor, add a few blueberries directly into the cream cheese before baking.
Serving Ideas
It cuts better after a few hours in the fridge. I slice it with a knife dipped in hot water and wiped dry.
A slice goes well with coffee, but you can also serve it with a little berry sauce on the side if you have it.
Frequently Asked Questions
Can I use cottage cheese from the market?
Yes, but drain the whey well before mixing to avoid large lumps.
What should I do if the crust is too crumbly?
Add 1-2 tablespoons of cold milk, just enough to bind the dough.
Can the cheesecake be frozen?
I do not recommend it. The cottage cheese changes texture after freezing and may release water when thawed.
Can it be made without the glaze?
Yes, but the cake will be simpler. The white chocolate glaze adds extra flavor and helps the blueberries stay on top.
Nutritional Values
Estimated for one slice (out of 12 slices): approx. 320 kcal, 20 g carbohydrates, 6 g protein, 20 g fat.
The calorie count varies significantly based on the type of cheese and how much glaze or fruit you use. It’s a dense dessert, so portion it appropriately.
Storage and Reheating
The cheesecake keeps in the fridge, covered, for up to 3 days. I do not recommend reheating – it’s served cold or at room temperature. The crust remains tender even after 1-2 days. Freezing is not recommended.
Ingredients: For the base: 1 egg yolk 100 g butter 50 g sugar 1 tablespoon lemon-flavored sugar 250 g flour 1 teaspoon baking powder For the filling: 500 g full-fat cow cheese 100 g sugar 1 tablespoon lemon-flavored sugar 100 g white chocolate 100 ml whipped cream 4 eggs For the glaze: 100 g white chocolate 100 ml whipped cream blueberries
