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White Chocolate Cheesecake with Blueberry Compote

Source of Recipe


Greg Barnhill






List of Ingredients



• -- Crust --
  
• 1 cup crumbled Oreos
  
• 4 Tbsp butter, melted
  
• .
  
• -- Filling --
  
• 1 cup sugar
  
• 32 ounces cream cheese, softened
  
• 1 tsp vanilla
  
• 4 eggs
  
• 8 ounces white chocolate, melted
  
• .
  
• -- Blueberry Compote --
  
• 4 pints blueberries, washed
  
• 1 cup sugar
  
• 1 cup water
  
• 1 lemon, zested and juiced
  
• 1 Tbsp cornstarch
  
• 4 Tbsp butter
  






Instructions



1. For the crust: Mix the Oreo crumbs and butter together. Press mixture into a 9-inch springform pan.
   
   
2. For the filling: Preheat oven to 450 degrees (F). With a mixer, cream the sugar and cream cheese together. Blend in the vanilla. Add eggs, one at a time, beating well after adding each. Blend in the melted white chocolate.
   
   
3. Pour batter into crust. Wrap foil around bottom of pan to keep it from leaking. Place pan in a water bath (a larger pan with enough water in it to come about halfway up the sides of the springform pan), and bake at 450 degrees for 20 minutes. Reduce heat to 250 degrees and bake an additional 60 to 75 minutes.
   
   Cool cheesecake to room temperature, remove from springform pan and refrigerate overnight before serving with Blueberry Compote.
   
   For the Blueberry Compote: Place the blueberries, sugar, water, lemon zest and juice in a stainless steel saucepan and bring to a boil. Mix cornstarch with a little water to make a slurry and add to the blueberry mixture. Cook for 30 seconds more, or until thick, then remove from the heat. Stir in the butter. Chill and serve.