Blueberry Cheesecake

Discover the joy of making a creamy blueberry cheesecake with a delightful crumbly crust. This homemade dessert balances rich cream cheese filling with the sweet and tangy flavor of fresh blueberries. Perfect for any occasion, this classic cheesecake will impress your family and friends.

• 200 gdigestive biscuits
• 100 gunsalted butter
• 600 gcream cheese
• 150 gsugar
• 3eggs
• 1 tablespoonvanilla extract
• 100 gsour cream
• 250 gfresh blueberries
• 50 gsugar
• 1 tablespoonlemon juice

• 1. Prepare the crust

  Crush the digestive biscuits into fine crumbs and mix them with melted butter. Press the mixture into the bottom of a springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.

• 2. Make the cheesecake filling

  In a large bowl, mix cream cheese with sugar until smooth. Add eggs one at a time, then stir in vanilla extract and sour cream. Pour the filling over the chilled crust and smooth the top with a spatula.

• 3. Bake the cheesecake

  Preheat the oven to 150°C. Place the cheesecake in the oven and bake for about 1 hour, or until the center is set. Allow the cheesecake to cool in the oven with the door slightly open to prevent cracking.

• 4. Prepare the blueberry topping

  In a small saucepan, combine fresh blueberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens and the blueberries are soft. Cool the topping before spreading it over the cooled cheesecake.

• 5. Chill and serve

  Refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled, and garnish with extra blueberries if desired.