Ravenclaw Midnight Blueberry Cheesecake
This cheesecake draws inspiration from Ravenclaw’s beautiful blue colors, offering a creamy filling paired with fresh blueberry goodness in every bite. It's perfect for fans and casual bakers alike!
Equipment
- Springform pan
- Mixing Bowl
- Food Processor
- Whisk
Ingredients
Ingredients
- 200 g Graham crackers finely crushed
- 100 g Butter melted
- 800 g Cream cheese softened
- 150 g Sugar or sweetener to taste
- 4 pcs Eggs large
- 200 g Blueberries fresh for topping
- 50 g Sugar for blueberry topping
- 30 ml Water for blueberry sauce
Instructions
- Preheat the oven to 160°C (325°F). Inspect the springform pan and grease it lightly.
- In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the base of the springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add sugar, eggs, and mix until just combined.
- Pour the cheesecake mixture over the crust, spreading evenly. Bake for about 50-60 minutes until the edges are set and the center wiggles slightly.
- While baking, combine blueberries, sugar, and water in a saucepan. Simmer on low until it thickens into a sauce.
- Once the cheesecake is done, let it cool before topping it with the blueberry sauce. Chill in the fridge for at least 4 hours before serving.
Notes
Tip: For a nice presentation, decorate with additional fresh blueberries and mint leaves on top before serving.