Blueberry Cheesecake

This blueberry cheesecake pairs a crisp biscuit crust with a smooth cream-cheese filling and a bright blueberry topping. Chill it thoroughly before serving so the filling becomes firm and slices cleanly.

Ingredients

For the crust

• Crushed digestive biscuits or graham crackers
• Melted butter
• A small amount of sugar

For the filling

• Full-fat cream cheese, softened
• Sugar
• Eggs
• Sour cream or heavy cream
• Vanilla extract
• Finely grated lemon zest

For the blueberry topping

• Fresh or frozen blueberries
• Sugar
• Lemon juice
• Cornstarch mixed with a little cold water

Method

1. Combine the biscuit crumbs, melted butter, and sugar. Press the mixture firmly into the base of a springform pan, then chill or briefly bake it until set.
2. Beat the softened cream cheese and sugar just until smooth. Mix in the sour cream, vanilla, and lemon zest.
3. Add the eggs one at a time, mixing gently after each addition. Avoid excessive beating, which can introduce air and encourage cracking.
4. Pour the filling over the crust and bake at a moderate temperature until the edges are set but the center still has a slight wobble.
5. Turn off the oven, leave the door slightly open, and allow the cheesecake to cool gradually. Refrigerate it for several hours, preferably overnight.
6. For the topping, simmer the blueberries with sugar and lemon juice until they begin to release their juices. Stir in the cornstarch mixture and cook briefly until glossy and thickened.
7. Cool the blueberry sauce completely, spread it over the chilled cheesecake, and serve.

Helpful Tips

• Bring the filling ingredients to room temperature for a smoother mixture.
• Do not overbake the cheesecake; its center will continue to set as it cools.
• Run a thin knife around the edge before releasing the springform pan.
• For neat portions, dip a sharp knife in hot water and wipe it clean between slices.