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Ravenclaw Midnight Blueberry Cheesecake

A sophisticated, silky cheesecake with a vibrant blueberry swirl that brings the essence of dusky street festivals to your dining table.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tbsp unsalted butter, melted
Cheesecake Filling Ingredients
  • 4 packages cream cheese, full fat, softened each package should be 8 oz
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
Blueberry Compote Ingredients
  • 1 cup fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 2 tbsp water for slurry

Method
 

Prepare the Crust
  1. Preheat oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
  3. Press into a greased 9-inch springform pan and bake for 8-10 minutes until lightly golden.
  4. Let cool completely.
Prepare the Filling
  1. Beat cream cheese and 1 cup sugar until smooth.
  2. Blend in sour cream and vanilla extract.
  3. Add eggs one at a time, mixing gently.
Prepare the Blueberry Compote
  1. In a saucepan, combine blueberries, 2 tbsp sugar, and lemon juice.
  2. Simmer until berries soften.
  3. Stir in cornstarch slurry and cook until thickened.
  4. Let cool.
Assemble and Bake
  1. Pour cheesecake batter over the cooled crust.
  2. Swirl blueberry mixture in to create patterns.
  3. Bake for 50-60 minutes.
  4. Turn off oven, crack the door, and cool inside for 1 hour.
  5. Refrigerate for at least 4 hours before serving.

Notes

Slice with a hot, dry knife for clean edges and serve chilled. For best results, let all ingredients warm to room temperature before mixing. Cover tightly with plastic wrap to store.