What is better than classic baked cheesecake, topped with fresh blueberry sauce? This blueberry cheesecake is one of the best desserts to make this summer, when berries are in season.
For the cheesecake base, combine biscuits with melted butter in a food processor. Transfer to the spring form pan ( 8 inch / 20 cm), layered with parchment paper** in the bottom. Gently press crumbs to the bottom of the pan pan.
Meanwhile prepare your cheesecake filling. Put cream cheese in a bowl and proceed with electric mixer, scraping the sides of the bowl, until it becomes fluffier. Add sugar in batches and continue mixing. Beat in eggs, one at a time, lemon juice, almond extract and last - sour cream. Don’t forget to scrap the sides, while mixing. Last mix in flour.
Turn off the oven. Let the pan cool in the oven with door slightly opened (without water bath) for about half an hour. Remove the cheesecake from the oven and run the knife around the edges. Let it cool completely then remove from the pan.
*If the sauce thickened too much in the fridge, microwave it for 20 seconds.
** I always serve my cakes in the same baking pan. But if you want to transfer it to cake stand or plate, better use parchment paper.