Irresistible Polyjuice Potion Swirl Cheesecake Recipe

This Polyjuice Potion Swirl Cheesecake combines creamy textures and vibrant colors for an enchanting dessert experience.

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Course: Dessert

Cuisine: American

Keyword: Baking, Cheesecake, Dessert Recipe, Magical Dessert, Polyjuice Potion, Swirl Cheesecake

Prep Time: 30

Cook Time: 1

Cooling Time: 4

Total Time: 5 30

Servings: slices

Calories: 350kcal

1.5 cups Graham cracker crumbs Provides the perfect crunchy base for our cheesecake.
0.25 cups Granulated sugar Adds sweetness to balance the graham cracker's flavor.
6 tablespoons Unsalted butter (melted) Binds the crust together while adding a rich taste.

4 packages Cream cheese (softened) Gives our cheesecake its smooth and creamy texture.
1 cups Granulated sugar Sweetens the filling and balances flavors beautifully.
1 cups Sour cream Adds a delightful tanginess for a well-rounded taste.
1 teaspoon Vanilla extract Enhances the overall flavor with a hint of warmth.
4 large Eggs Bind all the ingredients together and ensure a firm texture.

0.5 cups Heavy cream Enriches the butterscotch mixture, making it luscious.
0.5 cups Brown sugar Provides a deep, caramel-like sweetness that complements the swirls.
4 tablespoons Unsalted butter Adds creaminess to the sauce and depth to the flavor.
1 teaspoon Vanilla extract Infuses the swirls with a comforting aroma.
a few drops Green gel food coloring Brings to life the magical green hue.
a few drops Purple gel food coloring Creates a vibrant contrast to the green swirl.

to taste Edible glitter or sprinkles Adds a whimsical touch, making the cake sparkle.
to taste Edible silver dust For an elegant finish that elevates your dessert.

Preheat your oven to 325°F (160°C) while you prepare your springform pan. Line the bottom with parchment paper or lightly grease it.
In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and 6 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand. Press into the bottom of your prepared pan and bake for 8–10 minutes.
In a large mixing bowl, beat together 4 packages of softened cream cheese and 1 cup of granulated sugar until light and creamy. Blend in 1 cup of sour cream and 1 teaspoon of vanilla extract.
Introduce the eggs one at a time, gently mixing after each addition to avoid overmixing.
In a small saucepan, combine ½ cup of heavy cream, ½ cup of brown sugar, and 4 tablespoons of unsalted butter. Stir gently and simmer for 2–3 minutes until thick.
Divide the butterscotch mixture into two bowls. Add green gel food coloring to one and purple gel food coloring to the other.
Drizzle the green and purple butterscotch mixtures over the cheesecake batter and gently swirl together using a toothpick.
Pour the cheesecake batter over your cooled crust and bake for 50–60 minutes.
Turn off the oven and crack the door open to let the cheesecake cool gradually. Refrigerate for at least 4 hours or overnight.
After chilling, drizzle additional green and purple butterscotch on top and optionally sprinkle with edible glitter or silver dust.
For clean slices, dip a knife in hot water, wipe it dry, and cut through the cheesecake.

Ensure all cream cheese is thoroughly softened to achieve a creamy texture. Allow the cheesecake to cool gradually in the oven to prevent cracks.