Ravenclaw Midnight Blueberry Cheesecake (Recipe for Printing)

Perfect for July gatherings or any Harry Potter-themed event, this blueberry cheesecake features a golden graham crust, creamy filling, and rich blueberry swirl. Ideal for summer treats or wizard parties. Save & click.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs, finely crushed
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Filling

04 - 32 ounces full-fat cream cheese (4 x 8 oz blocks), softened
05 - 1 cup granulated sugar
06 - 1 cup sour cream
07 - 1 teaspoon vanilla extract
08 - 3 large eggs

→ Blueberry Swirl

09 - 1 cup fresh or frozen blueberries
10 - 2 tablespoons granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 teaspoon cornstarch mixed with 2 tablespoons water

# How to Make It:

01 - Set out cream cheese to soften and gather all measured ingredients.
02 - Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
03 - Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Mix until the crumbs are evenly saturated.
04 - Press crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8–10 minutes until lightly golden. Allow to cool completely.
05 - In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat until berries burst and begin to release juices, about 5–7 minutes. Stir in cornstarch slurry and cook 2–3 minutes more until thickened. Remove from heat and let cool completely.
06 - In a large bowl or stand mixer, beat softened cream cheese and sugar until smooth. Blend in sour cream and vanilla extract until fully incorporated and lump-free. Add eggs one at a time, beating on low until just combined. Avoid overmixing to prevent cracks.
07 - Pour cream cheese filling over the cooled crust. Use a spatula to smooth the surface evenly.
08 - Spoon dollops or streaks of blueberry swirl onto surface of filling. Use a wooden skewer or butter knife to gently swirl the mixture in spiral or S-shaped patterns for a starry sky effect. Do not over-swirl.
09 - Place the filled pan in a larger roasting pan and add 1 inch of hot water (water bath). Bake at 325°F (163°C) for 50–60 minutes until edges are set and the center is still slightly wobbly.
10 - Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour. Remove and cool on a wire rack to room temperature. Chill in refrigerator for at least 4 hours or overnight in the springform pan before slicing.
11 - Release cheesecake from pan. For a magical finish, decorate with fresh blueberries, whipped cream, or star-shaped edible toppers.

# Extra Tips:

01 - Do not overmix the batter after adding eggs to prevent cracks. A water bath ensures gentle, even baking and reduces surface imperfections.
02 - Let the cheesecake chill completely before removing from pan for best texture and neat slices.
03 - Wrap and refrigerate leftovers up to 5 days, or freeze up to 1 month without decorations.

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