Crush digestive biscuits or graham crackers into fine crumbs using a food processor, or place them in a plastic bag and bash with a rolling pin until fine.
Mix the crumbs with melted butter until the mixture resembles wet sand.
Transfer into the prepared springform pan and, using the flat bottom of a glass or measuring cup, compress into an even layer with approximately 1½-inch (4cm) rim around the edge.
Bake for about 10 minutes, then allow to cool until warm. Don't turn the oven off—you'll need it later at a different temperature.
Make the Cheesecake Filling:
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In a large bowl, use a balloon whisk to MIX (don't whisk vigorously) together room temperature cream cheese and yogurt until smooth. Stop mixing the moment they're combined—don't aerate.
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In a small bowl, mix together sugar, cornstarch, and lemon zest.
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Add the sugar mixture to the cream cheese mixture and mix well until combined and smooth.
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Add the room temperature eggs, one at a time, mixing well after each addition until just combined.
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Add vanilla bean paste and lemon juice, and mix well.
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The batter shouldn't be too runny—you should see streaks from mixing, and a dollop shouldn't level out and disappear. This prevents over-mixing and keeps blueberries from sinking.
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Gently fold in the blueberries (make sure they're completely dry) until evenly distributed.
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Pour the filling onto the cooled crust and smooth out the top.
Bake the Cheesecake:
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Reduce oven temperature to 285°F (140°C).
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Place the cheesecake on the center oven rack and bake for 50-60 minutes. The center should be wobbly but not liquid—it will jiggle when you gently shake the pan.
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Turn off the oven, crack the door open about 2 inches, and leave the cheesecake inside for at least 1 hour. The residual heat will finish setting the cheesecake gently.
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Remove from the oven and allow to cool to room temperature on a wire rack.
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Refrigerate for at least 4 hours, or preferably overnight, before removing from the springform pan.
Make the Blueberry Sauce:
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Add blueberries, sugar, and lemon juice to a saucepan.
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Cook over medium heat with frequent stirring until the blueberries release their juices and soften slightly—don't let them fall apart or become mushy.
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Drain the released juices and transfer them back to the saucepan. Transfer the blueberries to a separate bowl.
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Return the juices to medium heat and cook until reduced and very viscous and syrupy, about 5-10 minutes.
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Pour the reduced juices back over the blueberries and mix together.
Serve:
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Pour the blueberry sauce over the chilled cheesecake and gently spread into an even layer.
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Alternatively, cut the cheesecake first and spoon sauce over individual slices to avoid mess.
Pro Tips for Perfect Blueberry Cheesecake
Room Temperature is Key – This prevents cracking more than anything else. Take ingredients out 30 minutes before baking.
Don't Over-Mix – Gentle folding and mixing keeps air out of the filling, preventing cracks.
Use Fresh, Dry Blueberries – Any moisture on the berries will affect the filling consistency.
Low and Slow Baking – The 285°F temperature is essential for a crack-free result.
Slow Cooling – Never skip the slow cooling process in the turned-off oven. This is crucial!
Chill Thoroughly – At least 4 hours (overnight is better) for best texture and flavor.
Smooth the Top – Use an offset spatula to get a perfectly smooth surface before baking.
Don't Open the Oven Door – While baking at low temperature, resist peeking!
Variations and Substitutions
Blackberry or Raspberry Cheesecake – Use blackberries or raspberries instead of blueberries (avoid strawberries—too watery).
Lemon Blueberry – Increase lemon zest to 3 lemons for extra bright flavor.
No Sauce Version – Skip the sauce and top with a simple dusting of powdered sugar.
Gluten-Free Crust – Use gluten-free digestive biscuits or graham crackers for the crust.
Extra Berry – Add ½ cup more blueberries to the filling for berry-packed cheesecake.
Storage Tips
Refrigerator – Store covered in a closed container or wrapped in cling film for about 5 days. (It never lasts that long!)
Freezer – Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Individual Slices – Freeze individual slices for grab-and-go portions.
Serving Suggestions
Serve this cheesecake with:
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Fresh whipped cream
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Extra fresh blueberries
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A cup of strong coffee
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Vanilla ice cream
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A simple berry compote
Perfect for:
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Special celebrations and dinner parties
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Summer gatherings
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Weekend desserts
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Impressive homemade gifts
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Any time you want to wow guests
Why This Method Works
After extensive testing, this no-water-bath method produces cheesecake that's creamy without being overly dense, with a beautiful smooth surface and no cracks. The key is respecting the temperature, cooling time, and not over-mixing. It removes all the stress from cheesecake baking!
Nutritional Information (Approximate)
Yield: 12 slices
Prep Time: 30 minutes
Bake Time: 50-60 minutes (plus 1 hour cooling in oven)
Chill Time: 4 hours minimum
Total Time: 6+ hours (mostly hands-off)
Calories per slice: ~320-380 kcal
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