Easy Blueberry Cheesecake (Print Version)

# Ingredients:

→ Crust

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

→ Filling

03 - 600g full-fat cream cheese, room temperature
04 - 115g plain or Greek yogurt, room temperature
05 - 150g caster sugar
06 - 15g cornstarch
07 - 1 lemon, zested
08 - 3 large eggs, room temperature
09 - ½ tablespoon lemon juice
10 - ½ teaspoon vanilla bean paste
11 - 250g fresh blueberries (for filling)

→ Sauce

12 - 250g fresh blueberries (for sauce)
13 - 50g sugar
14 - 1 tablespoon lemon juice

# Instructions:

01 - Heat oven to 355°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper.
02 - Mix crushed biscuits with melted butter. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes until set.
03 - Reduce oven temperature to 285°F (140°C).
04 - In a large bowl, beat cream cheese and yogurt until smooth and lump-free. Mix in caster sugar, cornstarch, and lemon zest. Add eggs one at a time, mixing gently after each addition.
05 - Stir in lemon juice and vanilla bean paste. Gently fold in half the blueberries.
06 - Pour the filling into the prepared crust. Bake for 50-60 minutes until edges are set but the center jiggles slightly.
07 - Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.
08 - In a saucepan, cook the remaining blueberries with sugar and lemon juice over medium heat until softened. Strain the juice and reduce it over heat until syrupy. Mix back with the softened blueberries.
09 - Pour the prepared blueberry sauce over the chilled cheesecake. Chill for 30 more minutes before serving.

# Notes:

01 - Let all ingredients come to room temperature before starting to ensure a smooth filling.
02 - Avoid overmixing the filling to prevent cracks during baking.
03 - Substitute gluten-free cookies for a gluten-free crust option.
04 - Store the cheesecake in the refrigerator and consume within 4-5 days for optimal freshness.

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