Blueberry Cheesecake

Make the Crust

1. Preheat your oven to 325°F. Lightly grease a 9-inch springform pan. Optional but helpful: place a parchment round on the bottom for easy release. For extra leak protection, wrap the outside bottom of the pan with a layer of heavy-duty foil. Place the pan on a sheet pan.

   

2. In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until it looks like damp sand.

3. Press firmly into the bottom of the pan (and about 1 inch up the sides if you like). Bake for 10 minutes. Let it cool while you make the filling. Slightly warm is totally fine, it does not need to be fridge-cold.

Mix the Filling

1. Lower the oven to 300°F.

2. In a large bowl, beat cream cheese on low speed until smooth, about 1 to 2 minutes. Scrape the bowl.

   

3. Add sugar, cornstarch, and salt. Mix on low until combined. Scrape the bowl again.

4. Add sour cream, vanilla, and lemon juice. Mix on low just until smooth.

5. Add eggs one at a time, mixing on low just until each disappears. Do not overmix. Air in the batter is crack fuel.

Bake and Chill

1. Pour the filling over the cooled crust and smooth the top.

   

2. Bake at 300°F for 60 to 70 minutes, until the edges are set and the center still wobbles slightly. Optional doneness check: the center should be around 150°F.

3. Turn the oven off, crack the door open, and let the cheesecake cool in the oven for 1 hour. This slow cool helps prevent cracks.

4. Remove from the oven and cool at room temperature until the pan is no longer warm to the touch, about 1 to 2 hours. Do not cover it hot, unless you want condensation to throw a little pool party on top.

5. Cover and refrigerate at least 6 hours, preferably overnight.

Make the Blueberry Topping

1. In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, zest (if using), and a pinch of salt. Cook, stirring, until berries burst and release juices, about 5 to 7 minutes.

   

2. Stir cornstarch and water together in a small bowl, then pour into the blueberries. Cook 30 to 60 seconds until glossy and thick enough to coat a spoon.

3. Cool the topping to room temperature, then chill until ready to use. It will thicken a bit more as it chills, which is exactly what you want for clean slices.

Serve

1. Run a thin knife around the edge of the cheesecake, then release the springform ring.

2. Spoon blueberry topping over the center, letting it naturally drift toward the edges. Slice with a warm knife for the neatest cuts, and wipe the blade between slices.