Blueberry Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 65g butter, unsalted and melted
02 - 220g graham crackers or digestive biscuits, crushed fine

→ Filling

03 - 600g cream cheese (full-fat) at room temperature
04 - 150g superfine sugar
05 - 115g plain yogurt or Greek yogurt, also at room temperature
06 - 1 lemon's zest
07 - 15g cornstarch
08 - ⅓ tablespoon lemon juice
09 - ½ teaspoon vanilla paste
10 - 250g fresh blueberries (keep half aside)
11 - 3 large eggs (room temperature)

→ Blueberry Topping

12 - Leftover 125g fresh blueberries
13 - 50g white sugar
14 - 1 tablespoon of fresh lemon juice

# Instructions:

01 - Set your oven to 355°F (180°C). Line the bottom and edges of an 8-inch springform pan with parchment paper.
02 - Mix the crushed crackers and melted butter in a large bowl. Press the mixture tightly into the pan's base and partially up the sides. Bake for about 10 minutes, then let cool a bit.
03 - Lower the oven heat to 285°F (140°C).
04 - Blend cream cheese with yogurt until it’s super smooth. Slowly add sugar, cornstarch, and zest. Mix eggs in one at a time—gently—then add vanilla paste and lemon juice. Fold in half of the blueberries carefully.
05 - Pour the batter into the crust and smooth the top with a spatula. Bake for about an hour, or until the sides are firm and the center jiggles a little. Turn the oven off but leave the cheesecake inside with the door partially open to cool.
06 - Refrigerate the cheesecake once it’s cooled to room temperature. Let it sit for 4 hours or leave it overnight for better texture.
07 - In a saucepan on medium, cook the rest of the berries with sugar and lemon juice. When soft, strain out seeds and simmer till it thickens a bit. Mix the liquid back with the strained berries.
08 - Spread the cooled sauce over the cheesecake and refrigerate it again for about 30 minutes before slicing.

# Notes:

01 - Bring all your ingredients to room temperature first—they mix better this way.
02 - Don’t overmix the filling or it can crack as it bakes.
03 - Swap out regular crackers for gluten-free ones to make this gluten-free.

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