Blueberry Yogurt Cheesecake

For the crust:

200 g (about 2 cups) digestive biscuits or graham crackers, crushed

80 g (6 tbsp) unsalted butter, melted

2 tbsp sugar (optional)

For the filling:

400 g (about 2 cups) cream cheese, softened

250 g (1 cup) plain Greek yogurt

150 g (¾ cup) sugar

3 large eggs

1 tbsp lemon juice

2 tsp lemon zest

1 tsp vanilla extract

2 tbsp all-purpose flour or cornstarch

For the blueberry topping:

250 g (2 cups) fresh or frozen blueberries

2 tbsp sugar (adjust to taste)

1 tsp lemon juice

1 tsp cornstarch + 2 tbsp water (slurry)

Instructions:

Prepare the crust

Mix crushed biscuits, melted butter, and sugar until sandy in texture.

Press firmly into the bottom of a greased or lined 9-inch springform pan.

Chill in the fridge while preparing the filling.

Make the filling

Preheat oven to 160°C (320°F).

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

Add yogurt, eggs (one at a time), lemon juice, lemon zest, vanilla, and flour/cornstarch.

Mix until creamy and lump-free (don’t overbeat).

Bake

Pour filling over the chilled crust.

Place the pan on a baking sheet, then bake for 45–55 minutes, until the edges are set but the center is slightly wobbly.

Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour (prevents cracks).

Blueberry topping

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

Cook on medium heat until berries start releasing juices.

Stir in cornstarch slurry, cook 1–2 minutes until thickened, then let cool.

Assemble & Chill

Once cheesecake is fully cooled, pour blueberry topping over it.

Refrigerate for at least 4 hours or overnight before serving.