Go Back
–+ servings
Ravenclaw Midnight Blueberry Cheesecake

Enchanting Ravenclaw Midnight Blueberry Cheesecake Recipe

This enchanting Ravenclaw Midnight Blueberry Cheesecake combines fresh blueberries and cream cheese for a magical dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs or substitute with Oreo crumbs for a chocolate variant
  • 0.5 cups Granulated Sugar can use brown sugar for a richer flavor
  • 0.5 cups Unsalted Butter (melted) stick to unsalted for balanced flavor
Filling
  • 16 oz Cream Cheese (softened) Neufchâtel can be a lower-fat alternative
  • 0.5 cups Sour Cream Greek yogurt can be a lower-fat option
  • 1 teaspoon Vanilla Extract can substitute with almond extract
  • 3 large Large Eggs no viable substitutes recommended for binding
Blueberry Swirl
  • 2 cups Fresh or Frozen Blueberries any berry can work, but blueberries reflect the theme best
  • 1 tablespoon Lemon Juice lime juice can be substituted for an interesting twist
  • 1 tablespoon Cornstarch arrowroot powder may be used as an alternative
Decoration
  • as needed Edible Silver Dust or Sprinkles optional decorative touch

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Small saucepan
  • toothpick or knife

Method
 

Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press firmly into the bottom of the pan and bake for 8-10 minutes. Let cool completely.
  3. Beat cream cheese and granulated sugar until smooth. Add sour cream and vanilla, then beat in eggs one at a time until well-blended.
  4. In a small saucepan, combine blueberries, sugar, and lemon juice; cook for 5-7 minutes. Mix in cornstarch dissolved in water and cook until thickened. Let cool.
  5. Pour cheesecake filling over cooled crust. Drop spoonfuls of blueberry mixture on top and swirl gently with a toothpick or knife.
  6. Bake for 50-60 minutes until edges are set but center jiggles slightly.
  7. Turn off the oven and leave the cheesecake inside with the door ajar for an hour to cool. Chill in the refrigerator for at least 4 hours or overnight.
  8. Remove from pan, decorate with remaining blueberry mixture, and sprinkle with edible silver dust if desired. Slice and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze without toppings for up to 2 months. Thaw overnight in the fridge before serving.

Tried this recipe?

Let us know how it was!