Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 tbsp sour cream
- 2 tbsp blue food coloring (gel preferred)
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar (for compote)
- 1 tbsp lemon juice
- Educational: edible silver dragées for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into a 9-inch springform pan. Bake 10 min; cool.
- In a bowl, beat cream cheese and ¾ cup sugar until smooth. Add vanilla and eggs, one at a time. Mix in sour cream.
- Divide batter in half. Add blue food coloring to one half; stir until evenly colored (Ravenclaw blue).
- For compote: Simmer blueberries, 2 tbsp sugar, and lemon juice over medium heat 5–7 min until thickened. Cool slightly.
- Spoon alternating dollops of blue and white batter into pan. Swirl gently with a toothpick or skewer in zigzag pattern.
- Bake 50–55 min until center is just set. Cool fully, then chill overnight before removing ring and garnishing with silver dragées and extra blueberries.
Notes
- Use gel food coloring for vibrant Ravenclaw blue without altering batter consistency.
- For a no-bake version, replace baking with chilling in a chilled crust (use stabilizer in cream cheese mixture).
- Blueberry compote can be made ahead and stored up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
