Homemade Lemon Blueberry Cheesecake

9. In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
10. Cook over medium heat until the berries burst and the sauce thickens, about 5-7 minutes.
11. Let the blueberry mixture cool slightly, then pour over the cheesecake layer in the pan.

Add More Filling:
12. Pour the remaining cheesecake filling over the blueberry layer, smoothing the top with a spatula.

Bake:
13. Preheat your oven to 350°F (175°C).
14. Bake the cheesecake for 45-50 minutes, or until the center is set and slightly jiggly.
15. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.

Chill:
16. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

Garnish and Serve:
17. Before serving, top the cheesecake with whipped cream, fresh blueberries, and a sprinkle of lemon zest.

Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 5 hours 20 minutes
Calories: 400 per slice
Servings: 12