Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Blue food coloring (to achieve that midnight hue)
- Optional: edible silver or shimmer dust for a magical effect
Instructions
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook until berries break down, about 10 minutes. Dissolve cornstarch in water, add to the mixture, and simmer until thickened. Cool completely.
- Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan. Refrigerate for 15 minutes.
- In a large bowl, beat cream cheese until smooth. Add sour cream, heavy cream, vanilla, and blue food coloring. Mix until vibrant. Pour over crust and smooth the top.
- Spoon blueberry compote over the batter and use a skewer or knife to swirl into a marbled pattern resembling a starry night sky.
- Preheat oven to 325°F (160°C). Bake in a water bath for 50-60 minutes until edges are set and center jiggles slightly. Turn off oven and leave for 1 hour to prevent cracks.
- Cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight to set.
Notes
- Use thawed and drained frozen blueberries for best results.
- Adding edible shimmer dust creates a magical, starry effect on the cheesecake surface.
- Ensure thorough mixing of the blue food coloring for an even midnight hue.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 of cheesecake)
- Calories: 440 Kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg