Name: Ravenclaw Midnight Blueberry Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: PT-489518H55M21S
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup sugar; 6 tbsp unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup sugar; 1 tsp vanilla extract; 3 large eggs; 1 cup heavy cream; 2 cups fresh blueberries; ¼ cup water; ¼ cup sugar; 1 tbsp lemon juice; 1 tsp cornstarch (optional for thickening)

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Introduction

This Ravenclaw Midnight Blueberry Cheesecake is a rich and creamy dessert topped with a luscious homemade blueberry sauce. Perfect for special occasions or when you want to impress, it combines a buttery graham cracker crust with a smooth cream cheese filling and sweet-tart blueberries.

The image shows a round, three-layer cake on a dark base with a white marbled surface underneath. The bottom layer is a crumbly brown crust, the middle layer is a smooth pale purple mousse with a few dark purple spots visible inside, and the top layer is a shiny dark purple glaze that drips down the sides. On top, there are eight dark purple swirls of cream evenly spaced around the edge, adding texture and height. The overall look is rich and glossy with neat, clean edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup sugar (for crust)
6 tbsp unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup sugar (for filling)
1 tsp vanilla extract
3 large eggs
1 cup heavy cream
2 cups fresh blueberries
¼ cup water
¼ cup sugar (for sauce)
1 tbsp lemon juice
1 tsp cornstarch (optional for thickening)

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust.
Step 2: Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
Step 3: In a large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy.
Step 4: Add the vanilla extract and then the eggs one at a time, mixing well after each addition.
Step 5: Gradually pour in the heavy cream while continuing to beat the mixture until completely smooth.
Step 6: Pour the cream cheese filling evenly over the cooled crust.
Step 7: Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and let the cheesecake cool inside for 1 hour.
Step 8: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to fully set.
Step 9: To make the blueberry sauce, combine the blueberries, ¼ cup water, ¼ cup sugar, and lemon juice in a small saucepan. Simmer over medium heat for 5-7 minutes until the berries soften and release their juices.
Step 10: If you prefer a thicker sauce, dissolve the cornstarch in a small amount of water and stir it into the blueberry mixture. Cook for another 1-2 minutes until thickened. Let the sauce cool to room temperature.
Step 11: Spread the blueberry sauce over the chilled cheesecake. Slice and serve, enjoying the delightful balance of creamy and fruity flavors.

Tips & Variations

Use fresh or frozen blueberries for the sauce; frozen berries can add a deeper flavor.
For extra flavor, add a teaspoon of lemon zest to the cheesecake filling.
If you don’t have a springform pan, a regular round cake pan lined with parchment paper can work as a substitute.
To avoid cracks on the cheesecake surface, bake it in a water bath or place a pan of hot water in the oven during baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh, tightly wrap it with plastic wrap or store it in an airtight container. When ready to serve, you can let it sit at room temperature for 15-20 minutes for a softer texture. The blueberry sauce can be stored separately in the fridge for up to a week.

How to Serve

A round cake with three visible layers sits on a round white plate over a white marbled surface. The bottom layer is a crumbly, dark brown crust. Above it, the main middle layer is thick and light purple with a smooth texture, dotted with round dark purple spots that look like fruit pieces. The top layer is a shiny dark purple glaze that flows over the edges unevenly, dripping slightly down the sides. Around the edge of the top are eight evenly spaced swirls of dark purple whipped cream with a soft and textured look. The background is softly blurred, making the cake the clear focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is great when made a day in advance. Refrigerate it overnight to ensure it sets properly and develop flavors.

What if I don’t have cornstarch for the blueberry sauce?

You can skip the cornstarch; the sauce will be thinner but still delicious. Alternatively, use arrowroot powder or flour as a thickener if available.