Description
The Ravenclaw Midnight Blueberry Cheesecake is a luscious dessert featuring a creamy cream cheese filling blended with fresh blueberries and topped with a rich blueberry compote. This cheesecake combines a buttery graham cracker crust with a smooth, fluffy interior, enhanced by a tangy sour cream and a hint of lemon juice for brightness. Perfect for any special occasion or a delightful treat, this recipe includes detailed steps to ensure a perfectly baked and beautifully presented cheesecake.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- â…“ cup granulated sugar
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup fresh blueberries (for batter)
Blueberry Topping
- 1 cup fresh blueberries
- ¼ cup blueberry preserves
- 2 tablespoons cornstarch
- 1 tablespoon water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter and set it aside to prevent sticking.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the mixture holds together when pressed. Press it evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove to cool while you prepare the filling.
- Beat Cream Cheese: Using an electric mixer on medium speed, beat the softened cream cheese in a large bowl until creamy and smooth, ensuring there are no lumps.
- Add Powdered Sugar: Gradually incorporate the powdered sugar into the cream cheese, mixing until fully combined and fluffy. Remember to scrape down the sides of the bowl for even mixing.
- Mix in Sour Cream and Flavorings: Add sour cream, vanilla extract, and lemon juice to the mixture. Blend until the mixture is smooth and creamy for a balanced flavor and silky texture.
- Add Eggs: Add eggs one at a time, mixing on low speed after each addition until just combined. Over-mixing can cause cracking during baking, so be gentle.
- Fold in Blueberries: Gently fold in 1 cup of fresh blueberries into the cheesecake batter with a spatula, ensuring they are evenly distributed without breaking them.
- Pour and Tap: Pour the batter over the cooled crust in the springform pan. Lightly tap the pan on your countertop to release any trapped air bubbles for a smooth finish.
- Bake Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the center is mostly set but still has a slight jiggle. This ensures a creamy texture after chilling.
- Prepare Blueberry Topping: While baking, combine the remaining 1 cup of blueberries, blueberry preserves, cornstarch, and water in a small saucepan. Cook over medium heat, stirring frequently, until the mixture boils and thickens, about 5 minutes. Remove from heat and allow to cool.
- Cool in Oven: Once baking is complete, turn off the oven and leave the cheesecake inside with the door closed for an additional hour. This cool-down period helps prevent cracking.
- Cool Completely: Remove cheesecake from the oven and let it cool at room temperature until no longer warm.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and flavors to meld.
- Serve: Before serving, spread the cooled blueberry topping evenly over the cheesecake. Release the sides of the springform pan, slice into portions, and enjoy this delightful dessert.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not over-mix eggs into the batter to avoid cracking and a dense texture.
- Using a water bath can further reduce cracking but is optional.
- Chilling overnight enhances flavor and texture.
- Use fresh blueberries for best texture; frozen blueberries can make the batter watery.
- If the blueberry topping is too thick, add a little water to adjust consistency after cooling.
