Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberry preserves
- 1 1/2 cups fresh blueberries
- 2 tablespoons lemon juice
- Food coloring (optional, for a more vibrant midnight hue)
Instructions
- Prepare the crust: Combine graham cracker crumbs with melted butter and press into the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes until lightly golden. Let cool.
- Make the filling: Beat the softened cream cheese with sugar until smooth. Add eggs one at a time, then vanilla extract. Incorporate food coloring if desired. Pour over cooled crust and smooth the top.
- Bake the cheesecake: Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes until edges are set but center slightly jiggly. Chill in the fridge for at least 4 hours or overnight.
- Prepare the blueberry topping: Simmer fresh blueberries with lemon juice until they break down. Mix in blueberry preserves. Pour over chilled cheesecake and refrigerate for an hour to set.
Notes
- Use high-quality blueberry preserves for the best flavor and glossy finish.
- Adjust food coloring to achieve your desired midnight hue.
- Chill the cheesecake thoroughly to ensure clean slices and optimal texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of cheesecake)
- Calories: 440 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 125mg