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Ravenclaw Midnight Blueberry Cheesecake with blueberry topping and decorative crust

Ravenclaw Midnight Blueberry Cheesecake

A velvety cheesecake with a creamy filling, sweet blueberry topping, and a buttery graham cracker crust that brings a taste of magic to your kitchen.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Bakery
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs (or digestive biscuits) For a gluten-free option, replace with almond flour.
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
Filling
  • 16 oz cream cheese, softened For a vegan version, use plant-based cream cheese.
  • ¾ cup granulated sugar Can use natural sweeteners as a substitute.
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream Enhances creaminess; plant-based is an option.
Blueberry Topping
  • 2 cups fresh blueberries Frozen blueberries can be substituted.
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch Used to thicken the topping.

Method
 

Crust Preparation
  1. Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until combined.
  2. Press the mixture firmly into the bottom of a springform pan to create an even layer. Bake for about 10 minutes.
Filling Preparation
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the sugar and mix until light and fluffy.
  3. Incorporate the eggs one by one, ensuring each is blended before adding the next.
  4. Stir in the vanilla extract and sour cream until smooth.
Baking the Cheesecake
  1. Pour the filling over the cooled crust and smooth the top.
  2. Bake for 50–60 minutes until the edges are set but the center still jiggles slightly.
  3. Turn off the oven and let it cool with the door slightly ajar for one hour.
Blueberry Topping Preparation
  1. In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch over medium heat.
  2. Stir gently until the mixture starts to bubble and thicken, about 5-10 minutes.
  3. Remove from heat and allow it to cool before spreading it over the cheesecake.
Chilling
  1. Refrigerate the cheesecake for at least four hours or ideally overnight.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gSodium: 230mgFiber: 1gSugar: 25g

Notes

Serve with a dollop of whipped cream or a sprinkle of lemon zest. Can be made ahead of time for better flavor.

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