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Inspired by the enchanting world of Harry Potter, the Ravenclaw Midnight Blueberry Cheesecake is a delightful dessert that pays homage to one of the most beloved houses at Hogwarts. Known for its values of intelligence, creativity, and wisdom, Ravenclaw is represented by the colors blue and bronze, which are beautifully reflected in this decadent cheesecake. The deep, rich hues of blueberries combined with a creamy filling create not only a feast for the palate but also a stunning visual centerpiece that is sure to impress.

Ravenclaw Midnight Blueberry Cheesecake

Dive into the magical world of Harry Potter with the Ravenclaw Midnight Blueberry Cheesecake! This elegant dessert pays tribute to the House of Wisdom with its creamy filling and vibrant blueberry glaze, perfect for any celebration. With a delicious graham cracker crust, fresh blueberries, and a hint of lemon zest, this cheesecake is sure to impress. Bring a taste of Hogwarts to your table and satisfy your sweet tooth! #Ravenclaw #Cheesecake #BakingFun #HarryPotter #DessertInspiration #BlueberryDelight #HomeBaking
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Ingredients
  

For the crust:

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

2 tablespoons sugar

Pinch of salt

For the filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup fresh or frozen blueberries (plus extra for topping)

Zest of 1 lemon

For the blueberry glaze:

1 cup fresh or frozen blueberries

¼ cup granulated sugar

1 tablespoon cornstarch

2 tablespoons lemon juice

1 tablespoon water

Pinch of salt

Instructions
 

Prepare the crust:

    - Preheat the oven to 350°F (175°C).

      - In a medium bowl, combine the crushed graham crackers, melted butter, sugar, and salt. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until slightly golden. Remove from the oven and let cool.

          Make the filling:

            - In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

              - Gradually add the sugar and vanilla extract, mixing until well combined.

                - Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.

                  - Fold in the sour cream, blueberries, and lemon zest gently using a spatula until evenly distributed.

                    - Pour the filling over the cooled crust in the springform pan.

                      Bake the cheesecake:

                        - Bake in the preheated oven for 50-60 minutes. The edges should be set and the center slightly jiggly.

                          - Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.

                            - Remove from the oven and refrigerate for at least 4 hours or overnight for best results.

                              Prepare the blueberry glaze:

                                - In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, water, and salt. Bring the mixture to a simmer.

                                  - In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry.

                                    - Stir this slurry into the blueberry mixture and cook for another 2-3 minutes until thickened. Remove from heat and let cool completely.

                                      Serve the cheesecake:

                                        - Once the cheesecake is fully chilled, remove it from the springform pan.

                                          - Top with the cooled blueberry glaze and additional fresh blueberries if desired.

                                            - Slice and serve chilled for a delightful dessert!

                                              Prep Time: 30 mins | Total Time: 12 hours (including chilling) | Servings: 12 slices