Instructions

1. Prepare the Crust

1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar on medium speed until smooth.
2. Add sour cream, vanilla extract, lemon juice, and lemon zest, mixing until combined.
3. Add eggs one at a time, mixing at low speed to prevent over-mixing.

3. Add the Blueberries

1. Toss blueberries with cornstarch to prevent color bleeding.
2. Gently fold the blueberries into the cheesecake batter.

4. Bake the Cheesecake

1. Pour the filling over the cooled crust and smooth the top.
2. Wrap the outside of the pan with foil and place it in a large roasting pan.
3. Fill the roasting pan with 1 inch of hot water (water bath method).
4. Bake for 50–60 minutes, or until the center is slightly jiggly but set at the edges.

5. Cool and Chill

1. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
2. Remove from the oven and let it cool at room temperature for another hour.
3. Refrigerate for at least 4 hours (overnight is best) before serving.

6. Make the Blueberry Sauce (Optional)

1. In a saucepan over medium heat, cook blueberries, sugar, and lemon juice until the berries break down.
2. Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.
3. Let the sauce cool before drizzling over the cheesecake.

7. Serve and Enjoy!

1. Remove the cheesecake from the springform pan.
2. Slice and serve with blueberry sauce, fresh berries, or whipped cream.