Taste the sweetness of a homemade Blueberry cheesecake- it's straightforward yet fine. This blueberry cheesecake recipe will set the richness of original cheesecakes side by side with fresh, tangy blueberries, making it a refreshing yet indulgent dessert. Start your culinary adventure by preparing the buttery graham cracker crust-just the base for your cheesecake. Mix cream cheese, sugar, and vanilla until smooth. Fold in a little sour cream to make it even creamier. The star of the show is blueberries. You have two options: either fresh or frozen, but if you want your cheesecake to burst into flavour and texture, then it's got to be fresh berries. Cook your blueberry mix of sugar and lemon juice until it thickens the blueberry topping! Pour over the luscious sauce on your chilled cheesecake for a appetizing presentation. Chill in the refrigerator for several hours until the flavours meld together. This recipe of blueberry cheesecake makes it perfect for any occasion, be it just for the family or a special one. Cheesecake indulges you with each mouthful of sweetness and tartness that gives off a smooth texture and then melts right inside your mouth. Whether you have a history in the kitchen as an experienced baker or you are just starting to enter the room, I can see that this Blueberry Cheesecake will captivate your guests, then beg for it to be served again. Take pleasure in the goodness of this delight and enjoy the explosion in every bite!

• 250 gms blueberry
• 500 gms cream cheese
• 100 gms butter
• 3 large eggs
• 1 tbsp lemon
• 50 gms sugar
• 200 gms digestive biscuit
• 1 tsp vanilla extract

• You begin by preheating the oven to 180 C (350 F).
• This is a wonderful temperature at which to bake the cheesecake, which will then cook evenly while giving it a great creamy texture; meanwhile, you can prepare the springform pan.
• Line up the 23 cm (9-inch) springform pan, spread butter or non-stick spray around the sides of the pan.
• Underneath, cut a circle of parchment to fit inside the pan. It will prevent the cheesecake from bonding at the bottom, and it will be easier to remove when cooled.
• Mix crushed digestive biscuits 200g, melted unsalted butter 100g in a medium bowl.
• The crushed digestive biscuits are going to give your cheesecake a flavourful and crunchy base.
• Stir the ingredients together until the biscuits become thoroughly coated by the melted butter.
• Place the biscuit mixture into the prepared springform pan and press it firmly on the bottom.
• For this, you can use the back side of a measuring cup or your fingers.
• Tighten it down evenly until it evened out.
• Then put it in the oven and bake for 10 minutes, to set the base.
• Remove from the oven after 10 minutes and allow it to cool for some time.
• By then, you could have prepared the filling and all other ingredients that are to be added in the final stage to make this 'Cheesecake'.
• Mix softened 500 gms cream cheese in a large mixing bowl by inserting it into an electric mixer.
• Add to the mixer 200 gms granulated sugar and beat for a while until the mixture appears smooth and without lumps.
• It will eventually be creamy, so that's the texture desired in your cheesecake.
• Add three large eggs, one at a time, mixing well after each addition.
• Scrape down the sides of the bowl as necessary to combine. After all the eggs are added, add one teaspoon of vanilla extract and 200 gms of sour cream.
• The addition of sour cream enriches and carries the cheesecake with a slight tanginess.
• Pour this cream cheese mixture over the cooled biscuit crust of the springform pan.
• Smooth it evenly using a spatula. Tap the pan gently sometimes on the counter to remove any formed air bubbles in it.
• This will ensure that the cheesecake presents a flat surface and appears perfectly smooth.
• Place the cheesecake gently in a preheated oven and bake for 45-50 minutes.
• The edges should be set while leaving the center a little wobbly; that should ensure cheesecake creaminess is perfect.
• Once you have done with baking, turn off the oven, crack open the door barely open, and let it cool for an hour in the oven.
• This will prevent those nasty cracks from appearing on its surface.
• Take the cheesecake out of the oven after an hour, and let it cool to room temperature completely.
• After that, shift it to the refrigerator and let it chill for at least 4 hours or even overnight for superior results.
• Cooling the cheesecake will help in making its texture solid and flavour perfect.
• While the cheesecake is cooling in the refrigerator, you can prepare the blueberry sauce. In a saucepan, you will need 250 gms of fresh or frozen blueberries, 50 gms of granulated sugar, and one tablespoon of lemon juice.
• Cook at medium temperature with the occasion of stirring until the blueberries begin to release their juices and the blueberry sauce starts to thicken. It takes approximately 5-10 minutes.
• At this point, take it off heat and let it cool.
• Once the cheesecake has cooled completely, remove it from the springform pan and run a knife carefully around the sides to loosen it if necessary.
• Spread cooled blueberry sauce over the cheesecake for an even layer on top.
• A chilled cheesecake is the only way to serve it, perhaps on its own or even with some extra blueberry sauce on the side.
• This cheesecake with the addition of blueberries will be a fantastic dessert that surely will impress all your friends and family.