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🧾 Ingredients
🍪 Crust
- 1½ cups (150–160 g) graham cracker crumbs (or digestive biscuits)
- ⅓ cup (75 g) melted butter
- 2 tablespoons sugar (optional)
🧀 Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup (150 g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) sour cream or heavy cream
🫐 Blueberry Topping
- 2 cups fresh or frozen blueberries
- ¼ cup (50 g) sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water
🥣 Instructions
1. Prepare the Crust
- Mix graham crumbs, melted butter, and sugar
- Press firmly into a 9-inch (23 cm) springform pan
- Bake at 180°C (350°F) for 8–10 minutes
- Let cool
2. Make Cheesecake Filling
- Beat cream cheese and sugar until smooth and creamy
- Add eggs one at a time, mixing gently
- Mix in vanilla and sour cream
- Do not overmix (prevents cracks)
3. Bake Cheesecake
- Pour filling over cooled crust
- Tap pan gently to remove air bubbles
- Bake at 160°C (320°F) for 45–55 minutes
- Center should still slightly jiggle
4. Cool Properly
- Turn off oven and let cheesecake sit inside for 1 hour
- Then refrigerate for at least 4–6 hours (overnight best)
🫐 Blueberry Topping
- In a pan, heat blueberries, sugar, and lemon juice
- Cook until berries soften
- Add cornstarch slurry and stir until thick and glossy
- Cool completely
🍰 Assemble
- Spread blueberry topping over chilled cheesecake
- Slice and serve cold
💡 Tips
- Use room-temperature cream cheese for smooth texture
- Avoid overbaking to prevent cracks
- Chill overnight for best flavor and structure
- Run a knife around edges after baking to help prevent splitting
🍓 Variations
- No-bake version (with gelatin or whipped cream)
- Swirl blueberry sauce into batter before baking
- Add lemon zest for a citrus twist
