Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tbsp all-purpose flour
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar (for compote)
- 1 tbsp lemon juice
- 1 tsp lemon zest (optional)
- Edible silver dust, for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment.
- Mix graham cracker crumbs and melted butter. Press firmly into the pan bottom and 1 inch up the sides. Bake 10 min; cool.
- In a bowl, beat cream cheese and ¾ cup sugar until smooth. Add vanilla, then eggs one at a time, mixing just until incorporated.
- Stir in sour cream and flour until combined.
- In a small saucepan, combine blueberries, 2 tbsp sugar, and lemon juice. Cook over medium heat until berries burst and mixture thickens (~5 min). Cool slightly.
- Spoon half the cheesecake batter into the crust. Drop half the blueberry compote in spoonfuls and swirl gently with a knife.
- Repeat with remaining batter and compote. Swirl lightly.
- Bake 55–65 min, until center is just set with a slight jiggle. Cool in oven with door ajar 1 hour.
- Chill overnight. Garnish with edible silver dust and fresh blueberries before serving.
Notes
- For a deeper Ravenclaw blue hue, add a drop of natural blue food coloring to the compote (optional).
- Ensure all ingredients are at room temperature for a smooth, crack-free cheesecake.
- Store covered in the fridge up to 5 days or freeze for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Method: Baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 24g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
