Blueberry Cheesecake

1. Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar together and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
2. In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add the eggs, one at a time, beating just until blended. Gently fold in the blueberries. Pour the filling over the crust.
3. Bake for 50-60 minutes, or until the center is almost set. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and cool completely on a wire rack.
4. For the topping, combine the blueberries, sugar, lemon zest, and lemon juice in a saucepan over medium heat. Stir in the cornstarch mixture and bring to a boil. Cook and stir for 2 minutes or until thickened. Cool slightly before spooning over the cheesecake.
5. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Notes:
– For a smoother cheesecake, all ingredients should be at room temperature before mixing.
– To prevent cracks, avoid overmixing the eggs and gently tap the pan on the counter before baking to release air bubbles.
Nutrition Note:
– Cheesecake is a rich dessert; enjoy it in moderation. Pairing it with a serving of fresh fruit can add nutritional value.
Serving Size:
– Serves 12-16, depending on slice size.