Blueberry Yoghurt Cheesecake

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 cup Greek yoghurt

3 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

2 tablespoons all-purpose flour

For the Blueberry Topping:

2 cups fresh or frozen blueberries

⅓ cup granulated sugar

2 tablespoons water

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

Prepare the Crust:

Preheat your oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs and sugar.

Add melted butter and mix until evenly moistened.

Press the mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes. Remove from oven and let it cool while preparing the filling.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and sugar until smooth.

Add Greek yoghurt, eggs, vanilla extract, and lemon juice. Beat until well combined.

Add flour and mix until just combined.

Pour the filling over the cooled crust and spread evenly.

Bake the Cheesecake:

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.

Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Blueberry Topping:

In a small saucepan, combine blueberries, sugar, water, and lemon juice.

Cook over medium heat until the blueberries start to release their juices.

Stir in the cornstarch mixture and cook until the sauce thickens.

Remove from heat and let it cool completely.

Assemble the Cheesecake:

Once the cheesecake is chilled, spread the blueberry topping over the top.

Slice and serve.

Enjoy your delicious Blueberry Yoghurt Cheesecake!