Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake should be firm around the edges but still slightly wobbly in the center.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, to allow it to fully set.
Step 4: Prepare the Blueberry Topping
In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries start to break down and release their juices.
In a separate small bowl, mix the cornstarch with water to create a slurry.
Stir the cornstarch mixture into the blueberries and cook for an additional 2-3 minutes, until the sauce thickens and becomes glossy.
Remove from heat and let the blueberry topping cool to room temperature. Once cooled, spread it evenly over the chilled cheesecake.
Step 5: Serve and Enjoy
Carefully remove the cheesecake from the springform pan. Slice and serve with the fresh blueberry topping.
This cheesecake is rich, creamy, and packed with the perfect balance of sweetness and tartness. Enjoy!
