Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 3 (8 oz) blocks cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp citrus zest (lemon or orange)
- 3 large eggs
- 1 cup fresh or frozen blueberries
- 2 tbsp lemon juice
- 2 tbsp sugar (for berry topping)
- 1 tbsp cornstarch
- 2 tsp edible gold dust
- 1 tbsp edible glitter (silver or iridescent blue)
- Fresh blueberries, for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment.
- In a bowl, mix graham crumbs, melted butter, and 2 tbsp sugar. Press firmly into pan bottom and up sides slightly. Bake 10 min. Cool.
- Whisk cream cheese, ¾ cup sugar, vanilla, and citrus zest until smooth. Add eggs, one at a time, mixing just until incorporated.
- To make berry swirl: gently simmer blueberries, lemon juice, and 2 tbsp sugar until thickened (~8 min). Stir in cornstarch slurry (mixed with 1 tbsp water), cook 1 min more. Cool.
- Pour half cheesecake batter into crust. Spoon dollops of blueberry swirl and swirl gently with a knife. Repeat. Smooth top.
- Bake 50–60 min until center is slightly jiggly. Turn off oven, crack door, and let rest 1 hour.
- Cool completely, then chill ≥6 hours or overnight.
- Just before serving, dust top with edible gold dust and sprinkle generously with edible glitter. Top with whole blueberries.
Notes
- Use high-quality edible glitter labeled for consumption—some glitter is not food-safe.
- For extra shimmer, lightly spray with food-safe shimmer spray (optional).
- Serve chilled; best within 3 days. Store covered in fridge.
- Prep Time: 25 mins
- Cook Time: 60 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 385 Kcal
- Sugar: 28 g
- Sodium: 310 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
