For the Base
• 200 g graham crackers or oatmeal cookies (finely ground)
• 80 g butter (melted)
• 2 tablespoons sugar
• 1 lemon zest
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Cheesecake Filling
• 600 g cream cheese (at room temperature)
• 1 cup sugar (200 g)
• 3 large eggs
• 1 cup sour cream or strained yogurt
• 1/4 cup lemon juice
• 1 lemon zest
• 2 tablespoons cornstarch or flour
• 1 teaspoon vanilla
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Blueberry Sauce
• 2 cups fresh or frozen blueberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch + 2 tablespoons water (to thicken)
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Preparation
Prepare the base
1. Crush the cookies.
2. Mix with butter, sugar, and lemon zest.
3. Press the mixture firmly into the bottom of a 22–24 cm cake pan.
4. Pre-bake at 175°C for 10 minutes. Leave to cool.
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Cheesecake filling
1. Beat the cream cheese for 2 minutes until smooth.
2. Add the sugar and continue beating.
3. Add the eggs one at a time (be careful not to overbeat).
4. Add the sour cream, lemon juice, lemon zest, vanilla, and cornstarch and mix.
5. Pour onto the prepared base.
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Baking
• Preheat the oven to 150°C.
• Tap the pan 2–3 times on the counter to remove air bubbles.
• For a smoother result, bake in a water bath (bain-marie):
Wrap the pan in foil, place it in a high-sided baking tray, and add hot water to the tray.
• Bake the cheesecake for 55–65 minutes.
The top should be set, but the center should jiggle slightly.
• Let it sit for 1 hour with the oven door closed to prevent cracking.
• Once completely cooled, refrigerate for at least 4 hours, preferably overnight.
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Blueberry Sauce
1. Place the blueberries, sugar, and lemon juice in a saucepan.
2. Cook over low heat for 5 minutes.
3. Add the cornstarch-water mixture and cook until thickened.
4. Let cool.
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Serving
• Drizzle plenty of blueberry sauce over the cheesecake.
• Garnish with extra fresh blueberries.
• Slice and serve! 
