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Ravenclaw Midnight Blueberry Cheesecake

Ravenclaw Midnight Blueberry Cheesecake: A Magical Delight

Ravenclaw Midnight Blueberry Cheesecake is a vegetarian-friendly dessert that combines creamy cheesecake and vibrant blueberry swirls, perfect for themed gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitution: Can use crushed Oreo cookies for a darker crust.
  • 0.5 cups Granulated Sugar Substitution: Brown sugar can add a richer flavor.
  • 0.5 cups Unsalted Butter Substitution: Coconut oil can be used for a dairy-free option.
For the Cheesecake Filling
  • 16 oz Cream Cheese Substitution: Greek yogurt can be used for a lighter version.
  • 0.5 cups Sour Cream Substitution: Plain yogurt works as a substitute.
  • 1 tsp Vanilla Extract Substitution: Almond extract can be used for a different flavor profile.
  • 3 large Eggs Substitution: Flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan option.
For the Blueberry Swirl
  • 2 cups Blueberries Substitution: Other berries like blackberries or raspberries can be used.
  • 1 tbsp Lemon Juice Note: Fresh lemon juice is preferred for best flavor.
  • 1 tbsp Cornstarch Substitution: Arrowroot powder can be used instead.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Small Saucepan
  • Spatula
  • Knife

Method
 

Step-by-Step Instructions for Ravenclaw Midnight Blueberry Cheesecake
  1. Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper or lightly grease it.
  2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted unsalted butter. Press into the bottom of the springform pan and bake for 8-10 minutes. Let it cool.
  3. In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time.
  4. In a small saucepan, cook blueberries, sugar, and lemon juice over medium heat for 5-7 minutes. Stir in cornstarch slurry and remove from heat to cool.
  5. Pour the cheesecake filling over the cooled crust. Spoon blueberry mixture on top and swirl with a knife.
  6. Bake for 50-60 minutes until edges are set. Cool with the oven door cracked open for about an hour.
  7. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
  8. Remove from the fridge, drizzle additional blueberry swirls on top, and serve sliced.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For clean cuts, dip a knife in hot water before slicing. Store in the fridge for up to 5 days or freeze for 2 months.

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