Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 cups fresh or frozen blueberries
- 3 tablespoons sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- Purple or blue food coloring (optional for deeper midnight hue)
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan to form a crust. Bake for 10 minutes, then cool.
- Combine blueberries, sugar, and a tablespoon of water in a saucepan. Simmer until blueberries release their juices. Puree the mixture until smooth and let cool.
- In a large bowl, beat softened cream cheese until smooth. Add sour cream, sugar, and vanilla, mixing well. Incorporate eggs one at a time, then stir in cornstarch and food coloring if desired.
- Pour half of the batter over the crust. Spoon blueberry sauce over the batter, then top with remaining batter. Swirl gently with a skewer.
- Bake in a water bath at 325°F (160°C) for 50-60 minutes until edges are set and center slightly jiggles. Allow to cool gradually and refrigerate for at least 4 hours or overnight.
- Remove from springform, decorate with fresh blueberries or edible flowers, and serve chilled.
Notes
- Ensure blueberries are fully thawed if using frozen to prevent excess moisture.
- For a more intense midnight hue, add extra food coloring.
- Chill the cheesecake thoroughly for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg