Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 200ml sour cream
- 1 teaspoon vanilla extract
- 150g fresh blueberries
- 2 tablespoons blueberry jelly or jam
- Food coloring (blue or purple, optional but recommended for vibrant midnight color)
Optional: For garnish, add fresh blueberries and edible glitter to enhance the mystical look.
Instructions
- Preheat your oven to 175°C (350°F). Mix the graham cracker crumbs with melted butter until evenly coated. Press this mixture into the bottom of a 9-inch springform pan, creating a solid, even layer. Bake for 10 minutes to set the crust, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and a few drops of blue or purple food coloring. Gently fold in the blueberries.
- Pour the cheesecake filling over the cooled crust. Melt the blueberry jelly and swirl it into the batter for extra berry flavor. Bake for 50-60 minutes, until edges are set but the center still slightly wiggles. Turn off the oven and cool gradually inside to prevent cracking.
- Refrigerate the cooled cheesecake for at least 4 hours or overnight to allow flavors to meld and the dessert to set.
Notes
- Use high-quality food coloring to achieve a vibrant midnight blue hue.
- Thaw frozen blueberries and drain well to prevent excess moisture in the batter.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookies or crumbs.
- Ensure thorough cooling before refrigerating to avoid cracks and preserve texture.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 105mg