1-Preheat your oven: Making blueberry cheesecake is like following a fun adventure map, and I’ll guide you every step of the way so you end up with a dessert that’s worth showing off. Start by preheating your oven to 160°C (320°F) or 140°C for a fan oven, and position a rack in the middle to get even baking.

2-Prepare your 20cm (8 inch) springform cake tin: Turning the base upside down, lightly buttering it, and pressing a square piece of parchment paper onto it with some excess hanging out. Don’t forget to butter and line the sides too this little trick makes removal a breeze later on. Now, crush the plain biscuits into fine crumbs, either with a food processor or by smashing them in a sealed bag with a rolling pin, then mix with the melted butter until it looks like wet sand.

3-Building the Crust and Filling: Press that crumb mixture evenly into the base and up the sides of the pan, going almost to the top for sturdy walls. In a mixer, beat the cream cheese until it’s smooth, but don’t go overboard overbeating can lead to cracks. Add the flour and beat briefly, then gently mix in the vanilla, sour cream, sugar, and lemon zest if you’re using it.

4-Add the eggs and blueberries: One by one, add the eggs, beating briefly after each to keep the batter smooth, and stir in the blueberries by hand to avoid squishing them. Pour this luscious filling into your prepared crust and bake for 70 minutes until the top is light golden, slightly puffed, and jiggles just a bit when you shake it.

5-Cooling and Topping: Let the cheesecake cool in the oven with the door ajar about 8 inches for around 2 hours, then pop it in the fridge for at least 4 hours or overnight to set up nicely. When it’s time, remove the pan sides and use that parchment overhang to slide it onto a plate. For the topping, simmer 1 cup of blueberries with sugar, lemon juice, and vanilla for 7 minutes, thicken with the cornflour mixed in water, add the rest of the berries, and cool to a syrupy consistency before spreading it on.

6-Slice and serve: Slice and serve after another 2 hours in the fridge it’s that simple! If you’re looking for more baking ideas, check out our berry breakfast crisp recipe for another fruity favorite.