Blueberry Cheesecake with Crumb Crust

⭐ Ingredients

For the Crumb Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
• ¼ cup granulated sugar
• 6 tbsp melted butter

For the Cheesecake Filling

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream (or Greek yogurt)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional, helps stability)

For the Blueberry Topping

• 2 cups fresh or frozen blueberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 2 tsp cornstarch mixed with 2 tbsp water (slurry)

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🥣 Instructions

1. Make the Crumb Crust

1. Preheat oven to 325°F (160°C).
2. Mix graham crumbs + sugar + melted butter in a bowl until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake 10 minutes. Let cool slightly.

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2. Prepare the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add sugar and beat again until creamy.
3. Add eggs, one at a time, mixing on low speed.
4. Add sour cream, vanilla, lemon juice, and cornstarch.
5. Pour the batter over the baked crust.

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3. Bake the Cheesecake

1. Bake at 325°F (160°C) for 55–65 minutes.
2. The center should be slightly jiggly, edges set.
3. Turn off oven, crack door slightly, and let cheesecake cool inside 1 hour (prevents cracking).
4. Refrigerate at least 4 hours, preferably overnight.

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4. Make the Blueberry Topping

1. In a small pot, combine blueberries, sugar, and lemon juice.
2. Cook on medium until berries release juice.
3. Add cornstarch slurry and cook until thickened (1–2 min).
4. Let cool completely.

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5. Assemble

• Spoon the cooled blueberry topping over the chilled cheesecake.
• Slice and enjoy!