Instructions

1. Make the crust

1. Preheat oven to 160°C / 325°F.

2. Mix crumbs, sugar, and melted butter.

3. Press firmly into the bottom of a springform pan.

4. Bake 10 minutes, then cool.

2. Make the cheesecake filling

1. Beat cream cheese until smooth.

2. Add sugar and mix again.

3. Add eggs one at a time, mixing gently.

4. Add sour cream, vanilla, and lemon juice.

5. Pour into the cooled crust.

Bake

• Bake at 160°C / 325°F for 55–65 minutes, or until the center is slightly jiggly.

• Turn off the oven, crack the door, and let it cool 1 hour inside.

• Remove and chill at least 4 hours (overnight is best).

3. Make the fresh blueberry topping

1. Add blueberries, sugar, lemon juice, and water to a saucepan.

2. Heat until blueberries soften and release juice.

3. Stir in the cornstarch slurry.

4. Simmer 1–2 minutes until thick and glossy.

5. Cool completely.

4. Assemble

• Pour blueberry topping over the chilled cheesecake.

• Slice and serve!

Optional variations

• Lemon blueberry cheesecake: add lemon zest and 2 tbsp extra lemon juice to filling

• Swirled version: swirl blueberry sauce into the batter before baking

• No-bake version: I can give you that too