Creamy Baked Blueberry Cheesecake with Homemade Sauce

Add the flour and beat for another 5 seconds until just incorporated.

Add the vanilla extract, sour cream, caster sugar, and lemon zest. Beat on medium speed for a maximum of 10 seconds until the mixture is combined.

Add the eggs one at a time, beating for 5 seconds between each addition. Stop the mixer as soon as the batter is smooth.

Gently fold the fresh blueberries into the batter using a rubber spatula. Pour the filling into the prepared crust.

Bake for 70 minutes. The cheesecake is done when the top is slightly puffed and light golden, and it should still have a slight jiggle in the center when gently shaken.

Cool the cake in the oven with the door slightly ajar (about 20cm) for 2 hours. This gradual cooling prevents cracking. Afterward, refrigerate in the pan for at least 4 hours, or preferably overnight.

To release, remove the sides of the springform pan. Use the parchment paper overhang to slide the cheesecake off the base and onto a serving plate.

Prepare the blueberry sauce by combining 1 cup (125g) of blueberries, vanilla, white sugar, and lemon juice in a small saucepan. Simmer over medium heat for about 7 minutes until the berries begin to break down.

Mix the cornflour with ice-cold water to create a slurry, then stir it into the simmering sauce. It will thicken quickly into a syrupy consistency.

Stir in the remaining blueberries and remove from the heat. Let the sauce cool completely; it will continue to thicken as it cools. If it becomes too thick, stir in a teaspoon of water at a time.

Spoon the cooled sauce over the cheesecake, chill for another 2 hours to set the topping, then slice and serve.