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Ravenclaw Midnight Blueberry Cheesecake Recipe

Ravenclaw Midnight Blueberry Cheesecake Recipe
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★★★★★

5.2 from 25 reviews

This Ravenclaw Midnight Blueberry Cheesecake features a creamy, rich cream cheese filling atop a buttery graham cracker crust, topped with a luscious homemade blueberry sauce. Perfectly baked to a velvety texture and cooled for hours to achieve the ideal consistency, this cheesecake balances sweetness with a tangy blueberry finish, making it an enchanting dessert ideal for any special occasion or a magical treat inspired by the 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 Oven and Prepare Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
  2. Bake and Cool Crust: Bake the crust for 10 minutes until it sets and becomes slightly golden. Remove from oven and let it cool completely while you prepare the filling.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy without lumps. Add vanilla extract and then add the eggs one at a time, beating well after each addition to incorporate air and achieve a light texture. Gradually pour in the heavy cream and continue mixing until fully combined and smooth.
  4. Assemble and Bake Cheesecake: Pour the cream cheese filling evenly over the cooled crust. Place the springform pan in the preheated oven and bake for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  5. Refrigerate: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
  6. Prepare Blueberry Sauce: In a small saucepan, combine fresh blueberries, water, sugar, and lemon juice. Bring the mixture to a simmer over medium heat and cook for 5 to 7 minutes until the blueberries soften and release their juices. For a thicker sauce, dissolve cornstarch in a little water and stir it into the blueberry sauce, cooking for another 1 to 2 minutes until it thickens.
  7. Cool and Top: Let the blueberry sauce cool to room temperature. Once cooled, spread it evenly over the chilled cheesecake.
  8. Serve: Slice the cheesecake with a clean knife for neat pieces. Enjoy the creamy texture combined with the sweet and tangy flavor of the blueberry topping—perfect for a decadent dessert experience.

Notes

  • For best results, use full-fat cream cheese and heavy cream for a rich, creamy texture.
  • Allow the cheesecake to chill overnight to ensure it fully sets before topping with blueberry sauce.
  • If you prefer a gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs.
  • The cornstarch in the blueberry sauce is optional but recommended for a thicker, more stable topping.
  • Use fresh blueberries for the best flavor; frozen berries can be used but may alter texture.
  • To avoid cracks in the cheesecake, avoid overmixing the batter and do not open the oven door during baking.

Nutrition

Keywords: blueberry cheesecake, Ravenclaw dessert, creamy cheesecake, blueberry sauce, baked cheesecake, springform pan cheesecake, dessert recipe

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