Lemon Cheesecake with Blueberry Sauce

🍰 Preparation

1️⃣ Prepare the Base

1. Crush the cookies.Process until they form fine, even crumbs. Smaller crumbs help the crust bind without cracking.
2. Mix with butter, sugar, and lemon zest.Stir until every crumb is moistened and the zest is evenly distributed for a gentle citrus aroma.
3. Press the mixture firmly into the bottom of a 22–24 cm cake pan.Use the bottom of a glass to press down firmly, ensuring an even, compact crust.
4. Pre-bake at 175°C for 10 minutes. Leave to cool.Baking helps set the base, preventing it from becoming soggy once the filling is added.

2️⃣ Cheesecake Filling

1. Beat the cream cheese for 2 minutes until smooth.Softened cream cheese blends easily, creating a silky texture without lumps.
2. Add the sugar and continue beating.Mix until fully incorporated, keeping the texture light and creamy.
3. Add the eggs one at a time (be careful not to overbeat).Mixing gently helps prevent excess air, which can cause cracks during baking.
4. Add the sour cream, lemon juice, lemon zest, vanilla, and cornstarch and mix.Blend until just combined—smooth but not whipped. The lemon adds brightness to the rich filling.
5. Pour onto the prepared base.Spread evenly, tapping the pan gently to level the surface.
   

   3️⃣ Baking