Ravenclaw Midnight Blueberry Cheesecake

This Ravenclaw Midnight Blueberry Cheesecake is a rich, creamy baked cheesecake with a deep blueberry swirl and a crisp biscuit base. The texture is smooth and velvety, with just enough sharpness from the berries to balance the gentle sweetness of the filling. It is a moderate bake that suits confident beginners and relaxed weekend bakers. From start to finish, allow around 1 hour 30 minutes including cooling time.

Ingredients

For the biscuit base

• 200g digestive biscuits
• 100g unsalted butter, melted

For the cheesecake filling

• 500g full-fat cream cheese, at room temperature
• 150g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 150ml double cream

For the blueberry swirl

• 200g blueberries, fresh or frozen
• 2 tbsp caster sugar
• 1 tsp lemon juice

How to Make Ravenclaw Midnight Blueberry Cheesecake

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle of the oven so the cheesecake bakes gently and evenly.
• Make the biscuit base: Crush the digestive biscuits into fine crumbs. Stir in the melted butter until evenly coated, then press firmly into the base of a lined 20cm springform tin. Chill in the fridge for 15 minutes.
• Cook the blueberry swirl: Add the blueberries, sugar, and lemon juice to a small saucepan. Simmer for 5 to 7 minutes until the berries burst and the mixture thickens slightly. Leave to cool.
• Mix the filling: Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing gently. Stir in the vanilla extract and double cream until just combined.
• Assemble the cheesecake: Pour the filling over the chilled base. Spoon the blueberry mixture on top and gently swirl with a knife for a marbled effect.
• Bake: Bake for 45 to 50 minutes until the edges are set and the centre has a slight wobble. Turn off the oven, leave the door ajar, and allow the cheesecake to cool inside for 30 minutes.
• Chill and serve: Remove from the oven and cool completely at room temperature. Refrigerate for at least 2 hours before slicing.

Tips

Why did my cheesecake crack?

Cracks usually form from overbaking or sudden temperature changes. Baking gently and cooling slowly in the oven helps prevent this.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between each cut.

Can I use frozen blueberries?

Yes, frozen blueberries work well. Cook them straight from frozen and allow the sauce to cool fully.

Serving Suggestions

• Serve with extra blueberry sauce on the side
• Add a dollop of lightly whipped cream
• Garnish with fresh blueberries and lemon zest

Storage

Room temperature

This cheesecake should not be kept at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 4 days. Keep it in the tin or an airtight container for best results.

Freezing

Freeze individual slices wrapped well for up to 2 months. Defrost overnight in the fridge.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 34g
• Protein: 7g
• Fat: 30g
• Saturated fat: 18g
• Sodium: 260mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs