Directions
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Prepare the base: Start by crushing the graham crackers or cookies into fine crumbs. In a bowl, mix the crumbs with melted butter, sugar, and lemon zest. This mixture will be the base of your cheesecake. Press it firmly into the bottom of a 9-inch cake pan, ensuring it’s even. Pre-bake at 175°C for 10 minutes. Once baked, leave it to cool completely.
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For the cheesecake filling: In a large mixing bowl, beat the cream cheese until it is smooth and creamy. Gradually add in the sugar, mixing well. Incorporate the eggs one at a time, making sure each is fully integrated before adding the next. Then, mix in the sour cream, lemon juice, lemon zest, vanilla, and cornstarch until just combined. Pour this tremendous filling onto your cooled base, evenly spreading it out.
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Baking: Preheat your oven to 150°C. Tap the pan on the counter gently to remove any air bubbles trapped in the filling. Place the pan in a water bath (you can do this by placing the cake pan into a larger pan filled with hot water). Bake for 55-65 minutes until the edges are set but the center is still jiggly. Once done, turn off the oven, crack the oven door slightly, and let the cheesecake sit in the oven for 1 hour. After that, refrigerate it for a minimum of 4 hours or preferably overnight.
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For the blueberry sauce: While the cheesecake cools, make the blueberry sauce. In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the blueberries begin to break down. In a small bowl, mix the cornstarch with water to create a slurry, and then pour it into the blueberry mixture. Stir continuously until the sauce thickens. Remove it from the heat and let it cool.
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Serving: Once the cheesecake is fully chilled, remove it from the pan and place it on a serving dish. Drizzle the cooled blueberry sauce generously over the cheesecake, then garnish with fresh blueberries. Slice with a sharp knife, serve, and enjoy this tremendous sweet treat with your loved ones.
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