INGREDIENTS:

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For the Crust:

• 2  cups graham cracker crumbs or digestive biscuits crumb

• 7-8 tbsp  salted butter, melted

• 2 tbsp sugar

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Cheesecake filling:

• 3 8ounce (24 ounces) cream cheese, room temperature

• 1 cup of sugar

• 3 tbsp all-purpose flour

• 3/4 cup sour cream (room temperature)

• 6 tbsp  lemon juice

• 2 tbsp lemon zest

• 3 large eggs, room temperature

• 2 large egg yolks, room temperature

• 1 1/2 cups fresh blueberries

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Blueberry compote:

• 1/4 cup  sugar

• 1 tbsp cornstarch

• 2 tsp water

• 2 cups fresh or frozen blueberries

• Icing sugar for extra topping (optional)

INSTRUCTIONS:

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For the Crust:

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 1. Preheat oven to 325°F. Line your springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminium foil so that water from the water bath cannot get in Set prepared pan aside.

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For the Cheesecake:

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5. Reduce oven temperature to 300 degrees.

6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to avoid cracks caused by air bubbles and overmixing. 
7. Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. 
9. Gently stir the blueberries into the batter using a spatula.
10. Pour the cheesecake batter evenly into the crust. Gently tap down your pan to evenly spread the batter and flatten it out.
11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminium foil on the springform pan.
12. Bake for 1 hour 10 minutes. The centre should be set, but still jiggly.
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.

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Blueberry Compote:

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16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a pot over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
17. Add the blueberries and stir to coat with the sugar mixture.
18. Continue to cook until the blueberries start to soften and let out the juice.
19. Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
20. Refrigerate cheesecake until ready to serve! Top with Compote or just icing and some fresh blueberries before serving!

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