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Ravenclaw Midnight Blueberry Cheesecake

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A silky, rich cheesecake with a buttery graham cracker crust and an enchanting swirl of deep navy blueberry puree, blending creamy indulgence with vivid flavor.

Ingredients

Scale
  • 1½ 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
  • Blueberry puree (for swirls)
  • 1 tsp vanilla extract
  • 3 large eggs

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter in a mixing bowl.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form a sturdy crust.
  4. Beat the softened cream cheese with an electric mixer until smooth.
  5. Add in 1 cup of granulated sugar, sour cream, and vanilla extract, mixing until everything is incorporated and creamy.
  6. Add the eggs one at a time, mixing gently after each addition.
  7. Pour half of the cheesecake batter over the prepared crust.
  8. Swirl in your blueberry puree artistically, then pour the remaining batter over the top.
  9. Swirl again to create a marbled effect.
  10. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
  11. Cool to room temperature and refrigerate for at least 4 hours or overnight before serving.

Notes

For the best flavor, prepare this cheesecake a day in advance. Use an air fryer as an alternative method if desired.

Nutrition

Keywords: blueberry cheesecake, dessert, easy cheesecake, summer dessert, creamy dessert

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