Creamy baked cheesecake topped with a luscious fresh blueberry sauce. A classic dessert that’s rich, fruity, and perfect for any occasion.

For the Crust:

200 g (about 1½ cups) graham cracker crumbs or digestive biscuits

2 tbsp sugar

90 g (6 tbsp) unsalted butter, melted

For the Filling:

600 g (about 3 cups) cream cheese, room temperature

150 g (¾ cup) granulated sugar

2 tsp vanilla extract

3 large eggs

200 ml (¾ cup + 1 tbsp) sour cream or heavy cream

1 tbsp cornstarch (optional, for stability)

For the Blueberry Topping:

300–400 g (2 cups) fresh blueberries

2 tbsp sugar

2 tbsp lemon juice

1 tsp cornstarch + 1 tbsp water (for thickening)

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Prepare the crust:

Preheat oven to 170°C (340°F).

Mix crumbs, sugar, and butter until it resembles wet sand.

Press into the bottom of a 23 cm (9-inch) springform pan (optionally halfway up the sides).

Bake for 10 minutes, then let cool.

Make the filling:

Lower oven temperature to 150°C (300°F).

Beat cream cheese and sugar until smooth.

Add vanilla, then eggs one at a time, mixing well.

Add sour cream/heavy cream and cornstarch (if using).

Pour filling over cooled crust and smooth the top.

Bake the cheesecake:

Bake 50–60 minutes, until edges are set but the center still jiggles slightly.

Turn off oven, crack the door, and let cheesecake rest for 1 hour.

Refrigerate at least 4 hours, preferably overnight.

Make the blueberry topping:

In a saucepan, combine blueberries, sugar, and lemon juice.

Simmer gently 5–8 minutes until juices release.

Stir in cornstarch slurry, cook 1–2 minutes until glossy and thick.

Let cool, then spoon over chilled cheesecake.

Best made a day ahead for ideal texture and flavor.

Garnish with extra blueberries or lemon zest before serving.

Store covered in the fridge for up to 4–5 days.