Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 2 cups fresh blueberries
- 3 large eggs
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Step 1: Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture firmly into the bottom of the prepared springform pan to create the crust.
- Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar and continue to mix until fully incorporated.
- Step 4: Add the sour cream and vanilla powder to the cream cheese mixture, mixing until smooth. Then, add the eggs one at a time, beating on low speed just until blended. Avoid overmixing.
- Step 5: Gently fold in the fresh blueberries with a spatula until evenly distributed in the cheesecake batter. Pour the batter over the crust in the springform pan.
- Step 6: Bake in the preheated oven for about 55-60 minutes or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour before removing it from the oven.
- Step 7: Once cooled, refrigerate for at least four hours or overnight for best results. Enjoy your Ravenclaw Midnight Blueberry Cheesecake chilled!
Notes
- For optimal freshness, store your Ravenclaw Midnight Blueberry Cheesecake in an airtight container in the refrigerator, where it can last for up to a week.
- If you prefer a warm slice, simply let it sit at room temperature for about 15 minutes before serving, as reheating in the oven can alter its creamy texture.
- Serve your cheesecake with a dollop of whipped cream and a sprinkle of extra fresh blueberries on top for a delightful presentation that enhances its enchanting flavors.
- To ensure the smoothest texture, make sure your cream cheese is fully softened before mixing; this helps prevent lumps and creates that silky consistency everyone loves!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the cheesecake)
- Calories: 320
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 18g