First Step: Get Ready Start by preheating your oven to 160°C/320°F and place the shelf in the middle. Prepare a 20cm springform pan by inverting the base, buttering it, and pressing parchment paper onto it; also butter and line the sides. This setup helps your Blueberry Cheesecake bake evenly and release easily, and for gluten-free versions, make sure your crackers are the right type.

Second Step: Make the Crust Blitz 200g of plain sweet crackers into fine crumbs, then mix them with 120g of melted unsalted butter until it resembles wet sand. Press this mixture into the base and up the sides of the pan, flattening it with a flat-bottomed tool for a sturdy base. This step is crucial for your Blueberry Cheesecake, as a good crust provides support; if adapting for low-calorie diets, you might use less butter.

Third Step: Prepare the Filling Beat 500g of softened cream cheese until smooth, which takes about 20 seconds to avoid over-aerating. Add 2 tbsp of plain flour and beat briefly until incorporated, then stir in 1 tsp vanilla extract, 1/2 cup sour cream or yogurt, 1 1/2 cups caster sugar, and the zest of 1 lemon if you’re using it, until just combined. For vegan adaptations, swap in plant-based alternatives here to keep your Blueberry Cheesecake inclusive.

Fourth Step: Add Eggs and Blueberries Add the 3 eggs one at a time, mixing briefly between each to maintain a smooth batter, and stop once it’s all mixed. Gently fold in 250g of blueberries with a spatula, then pour the filling into the crust prepared earlier. This ensures your Blueberry Cheesecake has that fruity mix without over-mixing, which can affect texture in dietary variations.

Fifth Step: Bake the Cheesecake Bake for 70 minutes until the top is light golden, puffed, and slightly jiggly, keeping an eye on the oven temperature for best results. If using frozen blueberries, add about 5 minutes to the bake time to ensure everything sets properly. Once done, cool the cheesecake in the oven with the door cracked open for about 2 hours, then refrigerate for at least 4 hours or overnight.

Sixth Step: Make the Topping To create the blueberry sauce, simmer 1 cup of the 375g blueberries with 1/2 cup white sugar, 1/2 tsp vanilla extract, and 2 tbsp lemon juice or water until the berries break down and form a syrup. Stir in the 1 1/2 tsp cornflour mixed with 2 tbsp water to thicken, then add the remaining blueberries and cool until the syrup is thick but pourable. For flavor twists, you could try different berries in this step for your Blueberry Cheesecake.

Final Step: Finish and Serve Remove the pan sides and use the parchment paper overhang to slide the cheesecake off the base carefully. Pour the sauce evenly over the cooled cheesecake and chill for 2 or more hours before slicing and serving. This Blueberry Cheesecake is now ready to enjoy, with prep time of 30 minutes, cook time of 1 hour 10 minutes, and cooling time of about 5 hours, making it perfect for busy schedules or events.