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A creamy white chocolate cheesecake, with no special pan or water bath required!
Preheat oven to 325°F.
Fold a 16” long piece of foil to an 8” x16” strip and place in an 8” square baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray bottom of foil lightly with nonstick spray and set aside.
For the crust:
In a medium bowl, whisk together the graham cracker crumbs, sugar, salt, and cinnamon. Add the melted butter and stir to completely combine. Press evenly into the prepared pan. Bake for 10 to 12 minutes, or until fragrant and golden. Set on a wire rack to cool. (Note: This produces a thicker crust. If you are a thin crust fan, reduce the amount and the baking time.)
For the filling:
In a small bowl, gently melt the white chocolate in the microwave, taking care to not let it scorch. Set aside to cool completely.
In the bowl of a stand mixer, cream the cream cheese on medium-high speed until smooth and creamy, about 1 or 2 minutes. Add the eggs and sugar and beat on medium speed until just combined. Add the cooled white chocolate (you can place in the refrigerator for a bit if it’s still warm) and vanilla and beat again. Spread mixture evenly over the baked crust and tap the pan gently on the counter to settle it in. Sprinkle the top with blueberries and press them in ever so slightly with the back of a spoon, so that the blueberries are almost level with the cheesecake filling. Bake for 40 to 45 minutes, or until cheesecake wobbles just slightly through the center, and the edges are just a bit golden. Remove from the oven and cool completely on a wire rack. Then place in the refrigerator for at least 3 hours to chill thoroughly. Once set, carefully remove the cheesecake from the pan by pulling up on the foil lining. Slice into bars and dust with powdered sugar.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!