Ingredients
Scale
- 200g graham cracker crumbs or digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 200ml sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons cornstarch or tapioca starch
- Food coloring: blue or purple (optional for a vivid midnight blue)
Instructions
- Prepare the crust: Crush graham crackers or digestive biscuits until fine, then mix with melted butter. Press into the base of a buttered 9-inch springform pan and chill for at least 30 minutes.
- Make the blueberry filling: Toss blueberries with cornstarch and a splash of water. Set aside. Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Gently fold in blueberries.
- Color the batter: Add a few drops of blue or purple food coloring to achieve the desired midnight blue hue and mix thoroughly.
- Assemble and bake: Pour the batter over the crust. Bake at 160°C (320°F) for 50-60 minutes until set but slightly jiggly. Allow to cool completely, then refrigerate for at least 4 hours or overnight.
- Finish and serve: Garnish with fresh blueberries, blueberry compote, whipped cream, or edible decorations for a magical presentation.
Notes
- Use full-fat Greek yogurt as a substitute for sour cream for a healthier option.
- Chill the cheesecake at least 4 hours or overnight for best flavor and texture.
- Available with fresh or frozen blueberries—just ensure frozen berries are thawed and drained.
- Adjust food coloring to your preferred shade of midnight blue, adding drops gradually.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg