Lemon Cheesecake with Blueberry Sauce

3️⃣ 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. This method maintains gentle heat and helps prevent cracks.
• Bake the cheesecake for 55–65 minutes.
• ✔ The top should be set, but the center should jiggle slightly.A slight wobble indicates the cheesecake will finish setting as it cools.
• Let it sit for 1 hour with the oven door closed to prevent cracking.Gradual cooling minimizes sudden temperature changes.
• Once completely cooled, refrigerate for at least 4 hours, preferably overnight.Chilling ensures a firm texture and enhances the lemon flavor.

4️⃣ Blueberry Sauce

1. Place the blueberries, sugar, and lemon juice in a saucepan.The lemon helps brighten the berry flavor.
2. Cook over low heat for 5 minutes.The berries will soften and release their juices, forming a vibrant base.
3. Add the cornstarch-water mixture and cook until thickened.Stir continuously; the sauce should become glossy and coat a spoon.
4. Let cool.The sauce thickens further as it cools, making it ideal for topping the cheesecake.

Serve the cheesecake well-chilled with generous spoonfuls of blueberry sauce. The bright citrus filling and juicy berry topping create a beautiful, refreshing dessert perfect for any occasion.