Crust:
- Crushed biscuits + melted butter
- Press into pan and chill (or lightly bake)
Cheesecake Filling:
- Cream cheese (softened)
- Sugar
- Eggs
- Vanilla extract
- Heavy cream or sour cream
- Mix until smooth and creamy
Blueberry Topping:
- Fresh blueberries
- Sugar
- Lemon juice
- Cook briefly until berries burst and sauce thickens
Bake:
- Pour filling over crust
- Bake at 160–170°C (325–340°F) until center slightly jiggles
- Cool completely, then refrigerate
Finish:
- Spoon blueberry topping on chilled cheesecake
- Chill again before slicing
Texture & Flavor
- Ultra-creamy filling
- Buttery crust
- Fresh, slightly tangy blueberry topping
Pro Tips
- Don’t overmix to avoid cracks
- Use room-temperature ingredients
- Cheesecake sets more as it chills
If you’d like, I can turn this into:
- A full step-by-step recipe
- No-bake version
- Sugar-free or keto version
- Mini cheesecakes
Just tell me 😊