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Ravenclaw Midnight Blueberry Cheesecake

Ravenclaw Midnight Blueberry Cheesecake
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Indulge in the enchanting Ravenclaw Midnight Blueberry Cheesecake, a dessert that captivates both the eyes and the palate. This velvety cheesecake features a luscious cream cheese filling swirled with vibrant blueberry flavor, all resting atop a buttery graham cracker crust. Perfect for any occasion—from themed parties to elegant gatherings—this magical treat not only satisfies your sweet tooth but also serves as an impressive centerpiece. With its creamy texture and stunning presentation, the Ravenclaw Midnight Blueberry Cheesecake is bound to be a hit among both wizards and Muggles alike!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter (melted)
  • 4 (8 oz) packages cream cheese (softened)
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 2 tbsp water
  • Edible silver dust or sprinkles (to create a starry night effect)

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. For the crust, combine graham cracker crumbs, granulated sugar, and melted butter in a bowl; press into the bottom of the pan and bake for 8-10 minutes.
  3. In a large mixing bowl, beat together cream cheese and granulated sugar until smooth and creamy. Add in sour cream and vanilla extract, mixing until fully incorporated. Beat in each of the eggs, one at a time, being careful not to overmix.
  4. For the blueberry swirl, combine blueberries, granulated sugar, and lemon juice in a saucepan over medium heat; cook while stirring occasionally until blueberries break down and release their juices. Mix cornstarch with water to form a slurry, then add it into the blueberry mixture. Simmer for about 2-3 minutes until thickened, then remove from heat and let it cool.
  5. Pour cheesecake batter over the cooled crust, smoothing out the top with a spatula. Spoon dollops of the blueberry mixture over the batter, then swirl gently with a skewer or knife.
  6. Bake for 50-60 minutes until the center is slightly jiggly but set. Turn off the oven and allow the cheesecake to cool inside for an hour before transferring it to chill in the fridge for at least four hours or overnight.

Nutrition

Find it online: https://easycomfortrecipes.com/ravenclaw-midnight-blueberry-cheesecake/