Ingredients
Scale
- 200g graham cracker crumbs (or digestive biscuits)
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 200ml sour cream
- 1 teaspoon vanilla extract
- 250g fresh or frozen blueberries
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Food coloring (blue or purple, optional for extra midnight effect)
Instructions
- Preheat your oven to 175°C (350°F). Combine graham cracker crumbs with melted butter until well mixed. Press into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then cool.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Incorporate sour cream and vanilla extract.
- Mash blueberries with lemon juice and cornstarch. Fold this mixture into the cream cheese batter. Add food coloring if desired for a deeper midnight hue.
- Pour the batter over the cooled crust. Bake for 50-60 minutes until edges are set and center slightly jiggles. Turn off oven, leave door ajar, and cool for an hour.
- Refrigerate for at least 4 hours or overnight. Serve chilled, garnished with fresh blueberries or a drizzle of blueberry sauce for an enchanting presentation.
Notes
- Thaw frozen blueberries and drain excess moisture before use to prevent batter watering down.
- To prevent cracks, bake slowly, avoid overmixing, and cool gradually in the oven.
- Use gluten-free cookies or nuts for a gluten-free crust option.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg