1-First Step: Prepare Your Pan and Oven Preheat your oven to 325°F. This initial higher temperature helps set the crust properly. Take a 9-inch springform pan that’s at least 3 inches tall and line the bottom with parchment paper. Grease the sides lightly with butter or cooking spray. The parchment ensures easy removal after chilling, and greasing prevents the sides from sticking as the cheesecake settles.

2-Second Step: Make and Bake the Crust In a medium bowl, combine the graham cracker crumbs, 10 tablespoons of melted salted butter, and 3 tablespoons of sugar. Mix until all the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup or glass to pack it down tightly and smooth the surface. Bake the crust for 10 minutes at 325°F until it smells fragrant and looks slightly darker around the edges. Remove from the oven and let it cool while you prepare the filling. Once cooled, reduce the oven temperature to 300°F for the cheesecake.

3-Third Step: Prepare the Cream Cheese Filling This is where patience and technique matter most. Start with your cream cheese at proper room temperature, which means leaving it out for at least 2 hours before mixing. Cold cream cheese creates lumps that are impossible to smooth out later. Place 24 ounces of room temperature cream cheese in a large bowl. Add 1 cup of sugar and 3 tablespoons of flour. Beat on low speed until completely smooth, scraping down the sides and bottom of the bowl several times. Low speed is crucial here because high speed incorporates air bubbles that can cause cracks during baking. Once smooth, add 3/4 cup of sour cream, 6 tablespoons of fresh lemon juice, and 2 tablespoons of lemon zest. Mix on low until combined. The mixture should be uniformly creamy and smell wonderfully of fresh lemon.

4-Fourth Step: Add Eggs Gently Add the eggs one at a time, mixing on the lowest speed setting after each addition until just combined. Start with the 3 large eggs, then add the 2 large egg yolks. Scrape down the bowl after each egg to ensure even mixing. Stop mixing as soon as each egg disappears into the batter. Overmixing at this stage introduces air pockets that lead to cracks and an uneven surface. Finally, fold in 1 1/2 cups of blueberries by hand using a spatula. Distribute them evenly throughout the batter without crushing the berries.

5-Fifth Step: Bake in a Water Bath Pour the filling over your cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath, also called a bain-marie, creates gentle, even heat that prevents cracks and ensures silky texture. Bake at 300°F for 1 hour and 15 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan. It should look like Jell-O that hasn’t fully set, not liquid.

6-Sixth Step: Cool Gradually Turn off the oven but leave the cheesecake inside with the door closed for 30 minutes. This gradual cooling prevents the dramatic temperature change that causes cracks. After 30 minutes, crack the oven door open slightly and let the cheesecake cool for another 30 minutes. Remove from the oven and water bath. Run a thin knife around the edge of the cheesecake to loosen it from the pan sides. Let it cool completely at room temperature, then refrigerate until fully chilled, preferably overnight. The cheesecake needs at least 6 hours of chilling to slice cleanly.

7-Seventh Step: Prepare the Blueberry Topping While the cheesecake chills, make your blueberry sauce. In a medium saucepan over medium heat, combine 1/4 cup sugar, 1 tablespoon cornstarch, and 2 teaspoons water. Stir until the sugar dissolves and the mixture begins to thicken slightly. Add 2 cups of blueberries and cook, stirring occasionally, until they release their juices and the sauce thickens to a spoonable consistency, about 5-7 minutes. Remove from heat and let it cool completely, then refrigerate. The sauce can be made up to 3 days ahead.

8-Eighth Step: Whip Cream and Serve When ready to serve, whip 1 cup of cold heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Don’t overwhip or you’ll end up with butter. Remove the cheesecake from the springform pan by releasing the latch. Pipe or spread whipped cream around the edges of the cheesecake, spoon the chilled blueberry sauce over the center, and garnish with fresh lemon slices if desired. Slice with a clean, sharp knife dipped in hot water for clean cuts.