Lemon Cheesecake with Blueberries

Beat the cream cheese: Mix the cream cheese on medium speed for about 2 minutes until smooth, creamy, and free of lumps. Using room-temperature cream cheese prevents a grainy texture.
Add sugar: Add the sugar and continue beating until the mixture becomes fluffy and well incorporated.
Add eggs gradually: Add the eggs one at a time, mixing on low speed just until combined. Overbeating can introduce excess air, which may cause cracking during baking.
Add remaining ingredients: Mix in the sour cream or strained yogurt, lemon juice, lemon zest, vanilla, and cornstarch. Blend until smooth and uniform. The lemon provides a fresh, bright flavor that balances the richness.
Fill the crust: Pour the cheesecake mixture over the cooled crust and gently tap the pan on the counter to release trapped air bubbles.

Preheat the oven to 150°C.
For a smoother, crack-free result, use a water bath (bain-marie): Wrap the pan in foil, set it inside a deep baking tray, and pour in hot water halfway up the pan.
Bake for 55–65 minutes. The edges should be set while the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside for 1 hour with the door closed to cool gradually.
Remove and cool completely on the counter, then refrigerate for at least 4 hours—preferably overnight—for the perfect firm, creamy texture.

4️⃣ Blueberry Sauce

Cook the berries: Add the blueberries, sugar, and lemon juice to a saucepan. Cook over low heat for 5 minutes until the berries release their juices and soften.
Thicken the sauce: Stir in the cornstarch-water mixture. Cook for another 1–2 minutes until the sauce thickens and becomes glossy.
Cool: Let the blueberry sauce cool completely before topping the cheesecake. This prevents it from melting the surface.