Creamy Blueberry Cheesecake (Print Version)

# Ingredients:

→ For the Cookie Crust

01 - 300g biscuits (about 10.5 oz cookies like graham crackers or digestive biscuits)
02 - 75g unsalted butter, melted (about 5 tbsp)

→ For the Blueberry Jam

03 - 120g fresh blueberries (about 1 cup)
04 - 26g granulated sugar (about 2 tbsp)

→ For the Cheesecake Filling

05 - 450g cream cheese, at room temperature (16 oz)
06 - 200g heavy whipping cream (about ⅞ cup)
07 - 200g granulated sugar (1 cup)
08 - 3 large eggs, at room temperature
09 - 35g cornstarch (about ¼ cup)

→ For Topping

10 - Fresh blueberries for decorating

# Instructions:

01 - Put all the biscuits in a food processor and pulse until they turn into a fine powder with no big chunks left. Pour in the melted butter and mix until it looks like wet sand and holds together when you squeeze it. Press this mixture firmly into the bottom and slightly up the sides of a 16cm x 10cm or 17cm x 8cm springform pan. Use the back of a spoon or a small glass to pack it down evenly. Stick the pan in the freezer while you make the jam.
02 - Put the blueberries and sugar in a microwave-safe bowl and mix them together. Microwave for about 1.5 minutes, stopping to stir at least twice so it doesn't burn and the sugar dissolves evenly. Be careful - it'll be super hot and bubbly. Use a bigger bowl than you think you need to avoid spills. Let the jam cool for a few minutes.
03 - Pour half of the cooled blueberry jam over your frozen crust and spread it out evenly. Put the pan back in the freezer while you make the filling. Save the other half of the jam for decorating later.
04 - In a large bowl, mix the cornstarch with half of the heavy cream. Whisk really well until there are absolutely no lumps - this step is super important. Add the rest of the cream and whisk to combine.
05 - Add the room temperature cream cheese to the bowl. Start with a spatula and gently break it down without beating in too much air - you want it dense and creamy. Once most of the lumps are gone, switch to a whisk and mix until everything is smooth.
06 - Add the eggs one at a time, whisking well after each one before adding the next. Then add the sugar and mix until you have a smooth, creamy batter with no lumps.
07 - Carefully pour the cheesecake filling into your pan over the crust and jam layer. Turn your oven to 180°C (350°F) and let it preheat.
08 - Bake for 50 minutes to 1 hour until the center is set but still jiggles slightly when you gently shake the pan. It shouldn't be liquid in the middle, just a little wobbly.
09 - Turn off the oven but leave the cheesecake inside for another 20 minutes. Then crack the oven door open slightly and let it cool gradually for another 20 to 30 minutes. This slow cooling helps prevent cracks.
10 - Take the cheesecake out of the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, but overnight is even better for the best texture and flavor.
11 - Once the cheesecake is completely chilled and set, spread the remaining blueberry jam over the top. Arrange fresh blueberries all over for a gorgeous finish. Slice and serve cold.

# Notes:

01 - Make sure your cream cheese and eggs are at room temperature before starting. This creates a smoother batter and helps prevent cracks.
02 - Mixing the cornstarch with cream first prevents lumps in your final cheesecake.
03 - You can fold fresh or frozen blueberries into the batter, but they'll create blue streaks throughout.
04 - If your cheesecake cracks, don't worry - the jam and berries on top will cover it and it still tastes amazing.
05 - The slow cooling process in the oven helps prevent the top from cracking.
06 - This cheesecake actually tastes better the next day after the flavors have had time to develop.
07 - Leftovers keep in the fridge for up to 5 days covered.

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