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
- ¼ cup cream soda
- 3 large eggs
For the Blue Velvet Topping:
- 1 cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tbsp all-purpose flour
- 2 tbsp buttermilk
- 1 tsp vanilla extract
- Blue gel food coloring
- 2 tbsp unsalted butter (melted)
Optional Decorations:
- Edible silver dust or sprinkles
Instructions
1. Preparing the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool.
2. Making the Cheesecake Batter
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in sour cream, vanilla extract, and cream soda until well combined.
- Add eggs one at a time, mixing on low speed. Do not overmix.
3. Baking the Cheesecake
- Pour the batter over the cooled crust and smooth the top.
- Bake for 50-55 minutes, until the center is slightly jiggly but set around the edges.
- Turn off the oven and let cheesecake cool inside with the door slightly open.
- Once cool, refrigerate for at least 4 hours or overnight.
4. Creating the Blue Velvet Topping
- In a bowl, whisk together powdered sugar, cocoa powder, and flour.
- Stir in buttermilk, vanilla extract, and melted butter until smooth.
- Add blue gel food coloring until a deep blue hue is achieved.
5. Decorating the Cheesecake
- Spread the blue velvet topping evenly over the chilled cheesecake.
- Sprinkle with edible silver dust or sprinkles for a magical touch.
Notes
- Storage: Store in an airtight container in the fridge for up to 5 days.
- For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fantasy
- Diet: Vegetarian