Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter (melted)
- For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp butter extract (optional, for extra buttery flavor)
- 3 large eggs
- Zest and juice of 1 lemon (about 2 tbsp juice)
- For the Butterscotch Nebula Drizzle:
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
- Edible gold luster dust or shimmer spray (for celestial effect)
Instructions
- Making the Crust: Preheat the oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into a springform pan, covering the bottom evenly. Bake for 8–10 minutes or until lightly golden. Let cool completely.
- Preparing the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add sour cream, vanilla extract, butter extract (if using), and lemon zest and juice, mixing until fully incorporated. Beat in the eggs one at a time, ensuring not to overmix. Pour the filling into the cooled crust and smooth the surface. Bake in a water bath at 325°F (165°C) for 55–65 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
- Creating the Butterscotch Nebula Drizzle: In a small saucepan, melt brown sugar and butter over medium heat. Stir in heavy cream, vanilla extract, and salt until smooth. Let cool slightly before drizzling over the chilled cheesecake in swirls to resemble a celestial nebula. Sprinkle edible gold luster dust or use a shimmer spray for a magical, starry effect.
- Finishing Touches: Slice the cheesecake and serve chilled. For extra flair, garnish with whipped cream or edible glitter stars.
Notes
- For a gluten-free option, use gluten-free graham crackers or crushed gluten-free cookies for the crust.
- Vegan alternative: Substitute plant-based cream cheese, butter, and egg substitutes like flax eggs or aquafaba.
- Storage tip: Store in the refrigerator for up to 5 days. Freeze for longer storage; thaw in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: Harry Potter-Inspired
Nutrition
- Serving Size: 1 slice (1/12th of the cheesecake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg