Blueberry Cheesecake (Print Version)

# Ingredients:

01 - 28 Graham crackers or 200g Marie crackers.
02 - 8 Tbsp (120g) melted butter.
03 - 1 lb (500g) very soft cream cheese.
04 - 2 tablespoons of flour.
05 - A teaspoon of vanilla extract.
06 - 1/2 cup yogurt (or sour cream).
07 - 1.5 cups of sugar.
08 - Zest from one lemon (optional).
09 - Three room-temp eggs.
10 - 13 oz (375g) of blueberries.
11 - 8 oz (250g) of blueberries.
12 - Juice from half a lemon (about 2 tbsp).
13 - Half a cup of sugar.
14 - 1/2 tsp of vanilla.
15 - 1.5 tsp cornstarch.
16 - 2 tablespoons of water.

# Instructions:

01 - Set oven to 320°F (280°F with the fan on) and move the rack to the middle slot.
02 - Invert the 8-inch springform pan base, cover it with parchment, and clip back. Grease and line the sides, too.
03 - Blend crackers into fine crumbs and mix them with butter until the texture feels like wet sand.
04 - Firmly press the crumb mix over the base and partly up the sides of your pan.
05 - Whisk the cream cheese for about 20 seconds to make it smooth. Add the flour after that.
06 - Stir in the vanilla, yogurt, sugar, and lemon zest. Crack in the eggs one at a time, but mix gently to avoid overmixing.
07 - Stir the 250g blueberries carefully into the batter, then pour everything into your prepared pan.
08 - Bake for about 70 minutes until the top turns a light golden shade. Cool inside the oven for two hours with the door just slightly open.
09 - Refrigerate for a minimum of 4 hours, or leave overnight for best results.
10 - In a pot, cook a cup of blueberries with vanilla, sugar, and lemon juice until it thickens like syrup. This should take 5-7 minutes.
11 - Make a slurry by mixing water with cornstarch, stir it into the cooked topping, and toss in the rest of the blueberries.
12 - Cool the topping, pour it over your chilled cheesecake, and pop it back in the fridge to set.

# Notes:

01 - Use Graham or Marie crackers for a good crust.
02 - Ensure the cream cheese is super soft before starting.
03 - You can use fresh berries or grab frozen ones.
04 - Stores well in the fridge for up to 4 days.

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