: Baked Cheesecake with Blueberry Sauce

Instructions

1️⃣ Make the Crust

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
2. In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until all crumbs are moistened and the texture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom of the springform pan using the bottom of a flat glass or measuring cup to compact it well.
4. Bake the crust for 8 minutes. Remove from the oven and set aside to cool slightly while preparing the filling.

2️⃣ Make the Filling

1. In a large mixing bowl, beat the softened cream cheese using a hand or stand mixer on medium speed until completely smooth and free of lumps. This may take 2–3 minutes.
2. Add the granulated sugar and continue beating until creamy and well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Mix in the sour cream, lemon juice, vanilla extract, and optional lemon zest. Blend until smooth and uniform in texture.
4. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Avoid over-mixing, which can introduce excess air and cause cracking during baking.
5. Pour the finished filling over the pre-baked crust and smooth the top with a spatula to create an even surface.

3️⃣ Bake the Cheesecake

1. Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping in during the water bath.
2. Place the foil-wrapped pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
3. Bake for 55–65 minutes. The edges should look set while the center remains slightly jiggly when gently shaken—this ensures a creamy texture once cooled.
4. Turn off the oven, crack the oven door slightly, and let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent surface cracks.
5. Remove the cheesecake from the water bath and let it cool to room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, to set completely.
   

   4️⃣ Make the Blueberry Sauce