Ravenclaw Midnight Blueberry Cheesecake Recipe

Introduction

The Ravenclaw Midnight Blueberry Cheesecake is a stunning dessert that combines creamy richness with a vibrant blueberry swirl. Perfect for special occasions or when you want to treat yourself, this cheesecake delivers both beautiful presentation and delicious flavor.

Ingredients

• 4 (8 oz) blocks full-fat cream cheese, softened
• 1 cup granulated sugar (for the filling)
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar (for the crust)
• 6 tablespoons melted butter
• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar (for the blueberry swirl)
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons water

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes until lightly golden, then let it cool completely.
2. Step 2: Beat the softened cream cheese with 1 cup sugar using a mixer until smooth and lump-free. Add sour cream and vanilla extract, mixing until combined.
3. Step 3: Add eggs one at a time, mixing gently after each addition to avoid overmixing, which can cause cracks.
4. Step 4: For the blueberry swirl, combine blueberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Simmer over medium heat until berries soften and release juices.
5. Step 5: Mix cornstarch with water to create a slurry. Stir into the blueberry mixture and cook for 2–3 minutes until thickened. Remove from heat and let cool.
6. Step 6: Pour the cheesecake batter over the cooled crust. Spoon dollops of the blueberry swirl onto the batter, then gently use a knife or skewer to create swirling patterns across the surface.
7. Step 7: Bake the cheesecake at 325°F (163°C) until the edges are set but the center still slightly jiggles, about 50–60 minutes. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour to prevent cracking.
8. Step 8: Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving. This ensures a firm texture and melded flavors.

Tips & Variations

• Make sure all dairy ingredients are at room temperature to achieve a smooth batter without lumps.
• Use full-fat cream cheese blocks, not whipped versions, to get the best texture and richness.
• For a twist, add a teaspoon of lemon zest to the batter for extra brightness.
• Frozen blueberries can be used for the swirl; just simmer a little longer until they soften completely.
• Try a graham cracker crust with a pinch of cinnamon for a warm, spiced note.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat-free, cheesecake is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the swirl?

Yes, frozen blueberries work well. Just simmer them a bit longer until they soften and release their juices fully before thickening the mixture.

How do I prevent cracks on the cheesecake surface?

Mix eggs in one at a time and avoid overmixing the batter. Bake at a moderate temperature, then let the cheesecake cool gradually in the oven with the door slightly open to reduce crack formation.

Ravenclaw Midnight Blueberry Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

The Ravenclaw Midnight Blueberry Cheesecake is a rich and creamy dessert featuring a dense, smooth cream cheese filling enhanced with a silky sour cream base and a vibrant blueberry swirl that mimics a mystical night sky. With a buttery graham cracker crust and a luscious blueberry ribbon cooked to perfection, this cheesecake combines deep blueberry flavor with a velvety texture for a truly magical treat ideal for special occasions or an indulgent dessert experience.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter

Cheesecake Filling

• 4 (8 oz each) blocks full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs, at room temperature

Midnight Blueberry Swirl

• 1 cup fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 2 tbsp water

Instructions

1. Prepare the Graham Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press this mixture firmly and evenly into the bottom of a greased 9-inch springform pan to form the crust. Bake for 8 to 10 minutes until lightly golden. Remove from oven and let it cool completely before adding the filling.
2. Make the Cheesecake Batter: Using a stand mixer or hand mixer, beat the 4 blocks of softened cream cheese with 1 cup sugar until completely smooth and free of lumps. Add in 1 cup sour cream and 1 teaspoon vanilla extract and blend gently to combine. Incorporate the 3 large eggs one at a time, mixing just until each is incorporated to prevent overmixing which can cause cracks during baking.
3. Prepare the Midnight Blueberry Swirl: In a small saucepan over medium heat, combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Simmer until the berries soften and release their juices. Mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry, then stir this into the simmering berry mixture. Continue cooking for 2 to 3 minutes until thickened. Remove from heat and let cool before using.
4. Combine and Swirl: Pour the cheesecake batter over the cooled crust in the springform pan. Spoon the cooled blueberry swirl over the top as ribbons. Using a knife or skewer, gently swirl the blueberry mixture into the cheesecake batter to create a galactic starry sky effect on the surface.
5. Bake the Cheesecake: Place the springform pan into the preheated oven and bake at 325°F (163°C) until the edges are set but the center still jiggles slightly, approximately 50 to 60 minutes. Avoid opening the oven door frequently.
6. Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set fully and develop flavor before removing from the springform pan and serving.

Notes

• Use full-fat cream cheese blocks; whipped or spreadable types can affect texture and density negatively.
• Bring all major ingredients to room temperature for a smooth, lump-free batter.
• Avoid overmixing eggs to prevent cracks on the cheesecake surface.
• Frozen blueberries may require slightly longer simmering when making the swirl.
• Allow the blueberry swirl to cool completely before swirling to prevent bleeding into the batter.
• For a no-bake version, consider recipes like Blueberry Cream Cheesecake Lasagna.

Keywords: Blueberry cheesecake, blueberry swirl, creamy cheesecake, graham cracker crust, baked cheesecake, midnight blueberry swirl, rich dessert