Sometimes I feel like there are so many things that are difficult to get your hands on here in Peru. Things like durable jeans, peanut butter chips and bulk everything. American dessert is another hard-to-find item. The cakes here are either too dry or too wet, but not just moist and delicious. Cupcakes are “decorated” but not delicious. There are many cookies that haven’t found their way here and pies are so different I am not sure you could actually call them pies.
Another American dessert item that just isn’t made the same here is cheesecake. A couple weeks back, some friends approached me about making a cheesecake. But not just any cheesecake. A very specific flavor combination: a Blueberry White Chocolate Cheesecake. “The one like the Cheesecake Factory makes,” she commented. Given that I have never eaten at the Cheesecake Factory, I had some investigating to do!
I had made a delicious cheesecake a few years back with the Daring Bakers and knew that I wanted to use that recipe as my base. Then I learned that this infamous Cheesecake Factory Cheesecake has a chocolate base – not what I expected! Everything else was adjustable and the blueberry sauce would have been much easier had I actually bought the blueberry jam at the grocery store! But all in all, the coveted idea of a Blueberry White Chocolate Cheesecake quickly and easily became a reality.
- 2 cups chocolate wafer cookie crumbs
- 2 tablespoons white sugar
- 1/2 cup salted butter, melted
- 4 ounces white chocolate, chopped into chunks
- 4 8-ounce packages of cream cheese, softened
- 1 1/2 cups white sugar
- 5 large eggs
- 1 cup heavy cream
- 1 tablespoon vanilla
- 1 tablespoon freshly squeezed lime juice
- 1 cup fresh blueberries
- 1 tablespoon freshly squeezed key lime juice
- 2 tablespoons white sugar
- 2 teaspoons water
- Preheat oven to 350F. Double wrap outside of an 8 inch springform pan with foil.
- In a small bowl, combine crumbs and butter and stir until crumbs are thoroughly moistened. Press the crumbs into the bottom of the pan. Sprinkle white chocolate over the crust. Freeze crust until ready to fill.
- In a large bowl, beat the cream cheese until it reaches a fluffy consistency. Add in sugar and beat until smooth. Beat in eggs, one at a time. Add cream, vanilla and lime juice, stirring to combine.
- In a small saucepan, combine blueberries, lime juice, sugar, and water. Bring to a boil, then turn heat down. Simmer over a low heat until blueberries pop and the sauce turns to liquid, about 15 minutes. Cool slightly and strain the mixture to remove skins. Set strained liquid aside, but keep warm to pour easily.
- Pour half the cream cheese mixture over the crust/chocolate chunks. Pour blueberry sauce in lines over the cheesecake batter. Using a knife, gently cut through the lines to swirl. Pour the other half of the cream cheese filling into the pan. Tap the pan a couple times on the counter to bring up all the air bubbles to the surface.
- Create a water bath for the cheesecake to bake in by filling a larger pan, that the springform pan fits into comfortably, about halfway with boiling water. (I usually place the springform pan in the larger pan, place them into the oven and THEN pour the boiling water into the larger pan, taking care to not get water in the actual cheesecake.)
- Bake cheesecake until the center is set but still jiggles, about 55 minutes. Turn the heat off, but leave the cheesecake in the oven for an hour.
- Remove the cheesecake from the water bath and allow it to cool completely on a cooling rack. Once cool, refrigerate overnight.
- Top with whipped cream and fresh blueberries.
Delicious Cheesecakes in Other Kitchens:
- Dark Chocolate Cheesecake with Chocolate Ganache Topping on Lisa’s Dinnertime Dish
- Bananas Foster Cheesecake on Will Cook for Smiles
- Mini Tiramisu Cheesecakes on Brown Eyed Baker
- Mini Coconut Lime Cheesecakes on Life Made Simple
- Banofee Deep Dish Cheesecake on The Moonblush Baker
- Irish Dream Cheesecake on Pass the Sushi
- Guinness Chocolate Cheesecake on Eats Well With Others