@whatwecookingtonight: Ingredients: - 2 cups graham cracker crumbs - 1/2 cup melted butter - 3 packages (225 g each) cream cheese, softened - 1 cup granulated sugar - 1 cup sour cream - 4 large eggs - 2 teaspoons vanilla extract - 1 cup white chocolate chips, melted and cooled - 1 cup blueberry puree - Fresh blueberries and mint leaves for garnish Directions: 1. Preheat the Oven: - Preheat your oven to 163°C (325°F). Grease a 23 cm (9-inch) springform pan. 2. Prepare the Crust: - In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. 3. Make the Cheesecake Batter: - In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. - Add the sour cream, eggs, and vanilla extract to the cream cheese mixture, beating well after each addition. 4. Divide the Batter: - Divide the batter in half. Stir the melted white chocolate into one half of the batter and the blueberry puree into the other half. 5. Layer the Batters: - Pour alternating spoonfuls of the white chocolate and blueberry batters over the crust. Use a knife to swirl the batters together for a marbled effect. 6. Bake: - Bake in the preheated oven for 50-60 minutes, or until the center is set. 7. Cool the Cheesecake: - Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. 8. Chill: - Remove from the oven and refrigerate for at least 4 hours or overnight. 9. Serve: - Garnish with fresh blueberries and mint leaves before serving. #Lemon8

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Sunday 27 July 2025 14:10:51 GMT