Cheesecake is my absolute favorite dessert. I love the juxtaposition achieved with the crunchy graham cracker base and the creamy blueberry filling.

Sweet, tart, rich and creamy - sign me up!

And let‘s get into this blueberry sauce for a minute. It just adds another layer of decadence and tart|bright notes from the blueberry and lemon. A topping is optional but it definitely takes your cheesecake to the next level.

HOW DO WE MAKE THE CRUST?
In a food processor, crush the graham crackers until they become a fine crumb. In a large bowl add the graham crackers and sugar mixing to combine then add the melted butter.

The mixture should resemble wet sandy/ crumbs.

‍

Press into the bottom and slightly up upsides of prepared pan. Place in the oven to bake for 10 minutes, until slightly golden brown. Let cool while you make the filling.

‍

HOW DO WE MAKE THE FILLING?

In the bowl of an electric mixer fitted with a whisk attachment beat the cream cheese and sour cream for 2 minutes on low speed

Add the sugar, cornstarch, and lemon zest then beat for another 2 minutes.

Add in eggs and yolks one at a time and mix until just combined, do not over mix. You should have a creamy batter with no lumps. We don't want to add too much air into the batter as that can cause cracks to occur.

Add the lemon juice and vanilla bean paste mixing until fully combined.

Fold in the blueberries.

Pour the batter into the prepared pan and sprinkle the remaining blueberries on top, use your finger to gently push into the cheesecake. Add to oven and cook for 1 hour and 15 minutes. Should be slightly jiggly in the middle.

‍

Remove from the oven, let cool on the counter for 2 hours, and then place in the refrigerator for at least 4 hours.

HOW TO MAKE THE BLUEBERRY SAUCE?

In a small bowl whisk together the water, lemon juice, and cornstarch. In a medium saucepan over medium-low heat cook the cornstarch slurry, blueberries, sugar, and lemon zest.

Gently mix everything together, you don't want to break up the blueberries, after 5 minutes or so there should be a thick blueberry glaze around the berries.

Take the pot off of the heat and pour the blueberry sauce into a container, store in the fridge for 20 minutes.

‍

‍