White Chocolate Blueberry Cheesecake

Recipe View Preheat oven to 275 degrees F (135 degrees C). (5 minutes)

Recipe View Make the Crust: In a food processor, combine the graham cracker crumbs, slivered almonds, and sugar. Pulse until the almonds are finely ground and the mixture resembles coarse sand. (3 minutes)

Recipe View Pour in the melted butter and caramel topping while processing, continuing to pulse until the mixture is evenly moistened and holds together when pressed. (2 minutes)

Recipe View Press the mixture firmly and evenly onto the bottom, and about halfway up the sides, of a 10-inch springform pan. Use the bottom of a measuring cup to ensure a smooth, compact crust. (5 minutes)

Recipe View Make the Filling: In a heatproof bowl set over a pan of barely simmering water (double boiler), gently melt the white chocolate, stirring frequently until completely smooth. Remove from heat and set aside to cool slightly. (8 minutes)

Recipe View In a large mixing bowl, beat the softened cream cheese and sugar until light and fluffy, ensuring no lumps remain. (5 minutes)

Recipe View Gradually beat in the lightly beaten eggs and egg yolks, one at a time, incorporating each thoroughly before adding the next. Avoid overmixing at this stage. (3 minutes)

Recipe View Beat in the flour and vanilla extract until just combined. Gently fold in the melted white chocolate until the filling is smooth and homogeneous. (3 minutes)

Recipe View Pour the cheesecake filling into the prepared crust, spreading evenly. (2 minutes)

Recipe View Bake in the middle rack of the preheated oven for 1 hour. (60 minutes)

Recipe View After 1 hour, turn off the oven heat. Crack the oven door open an inch, and let the cheesecake cool slowly inside the oven for another hour to prevent cracking. (60 minutes)

Recipe View Cover the cheesecake loosely with plastic wrap and refrigerate overnight (at least 8 hours) before removing from the springform pan. This allows the cheesecake to fully set and develop its rich flavor. (480 minutes)

Recipe View Make the Topping: In a small saucepan, whisk together the sugar and cornstarch until well combined. (1 minute)

Recipe View Stir in the water and fresh blueberries. (1 minute)

Recipe View Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the blueberries have softened and the sauce has thickened slightly. (12 minutes)

Recipe View For a smoother topping, press the blueberry mixture through a fine-mesh sieve to remove the skins and seeds. (5 minutes)

Recipe View Stir in the fresh lemon juice. Allow the blueberry compote to cool completely before serving. Store in an airtight glass jar in the refrigerator. (60 minutes)