Ravenclaw Midnight Blueberry Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
