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Ravenclaw Midnight Blueberry Cheesecake Recipe

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★★★★★

4.9 from 90 reviews

The Ravenclaw Midnight Blueberry Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious homemade blueberry topping. Perfectly baked to have a slightly jiggly center and chilled to perfection, this cheesecake offers a delightful balance of sweet and tangy flavors with a beautiful deep blue hue that channels Ravenclaw house colors.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp unsalted butter, melted

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup heavy cream

Blueberry Sauce

  • 2 cups fresh blueberries
  • ¼ cup water
  • ¼ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (optional for thickening)

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
  2. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. After baking, remove it and let it cool while you prepare the filling.
  3. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together using a mixer until the mixture is smooth and creamy, ensuring no lumps remain.
  4. Add Vanilla and Eggs: Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition to incorporate them fully into the mixture.
  5. Incorporate Heavy Cream: Gradually add the heavy cream while continuing to beat the filling until it becomes smooth and uniform in texture without overmixing.
  6. Assemble and Bake Cheesecake: Pour the cream cheese filling over the cooled crust evenly. Bake the cheesecake for 55-60 minutes, until the center is set but still slightly jiggly to the touch.
  7. Cool in Oven: After baking, turn off the oven and leave the cheesecake inside to cool slowly for 1 hour; this helps prevent cracking.
  8. Chill Thoroughly: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to fully set.
  9. Make Blueberry Sauce: In a small saucepan, combine fresh blueberries, water, sugar, and lemon juice. Bring to a simmer over medium heat and cook for 5-7 minutes until blueberries soften and release juices.
  10. Optional Thickening: If you prefer a thicker sauce, dissolve cornstarch in a small amount of water and stir into the blueberry mixture. Cook for 1-2 more minutes until the sauce thickens.
  11. Cool and Top: Allow the blueberry sauce to cool to room temperature, then spread it evenly over the chilled cheesecake.
  12. Serve: Slice the cheesecake and enjoy the creamy texture paired with the sweet and tangy blueberry topping.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • If you don’t have fresh blueberries, frozen blueberries can be used, just thaw before making the sauce.
  • To prevent cracks, avoid overbaking the cheesecake and allow it to cool gradually in the oven.
  • The cornstarch in the blueberry sauce is optional but recommended for a thicker texture.
  • Use a water bath during baking for an even creamier cheesecake, though this recipe does not require it.
  • Allow the cheesecake to chill overnight for the best texture and flavor.

Keywords: blueberry cheesecake, dessert, creamy cheesecake, graham cracker crust, homemade blueberry sauce, baked cheesecake, Ravenclaw dessert

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