Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup sour cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons cornstarch
- Food coloring: blue or purple gel (to achieve the midnight blue hue)
- Optional: edible glitter or shimmer spray for a magical effect
Instructions
- Combine graham cracker crumbs and sugar in a mixing bowl. Add melted butter and mix until evenly coated. Press firmly into the bottom of a 9-inch springform pan and chill.
- Cook blueberries with a tablespoon of water over medium heat until they burst. Strain to remove seeds and return the puree to the pan. Mix cornstarch with cold water and stir into the puree to thicken. Let cool completely.
- Beat softened cream cheese until smooth. Add sour cream, vanilla, and sugar; continue beating until creamy. Incorporate eggs one at a time, beating gently. Add gel food coloring until the desired midnight hue is reached. Fold in cooled blueberry puree carefully.
- Pour the batter over the chilled crust, smooth the surface. Bake at 325°F for 50-60 minutes until edges are set but center jiggles slightly. Cool completely and refrigerate for at least 4 hours or overnight.
Notes
- Use fresh or thawed frozen blueberries; drain excess liquid if using frozen.
- For a more vibrant color, adjust the amount of food coloring. Use edible glitter for a magical finish.
- Ensure the cheesecake is fully cooled before refrigerating to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg