Crush graham crackers into fine crumbs, then stir them with sugar and melted butter until the mixture holds together when pinched. Press this firmly into the bottom of a springform pan, going slightly up the sides so it forms a shallow “bowl” for the filling. A quick bake sets the crust and keeps it from getting soggy once the creamy layer goes on top.
Lemon cheesecake layer
For the filling, beat softened cream cheese until completely smooth so you avoid lumps later. Add sugar and a pinch of salt, then mix in eggs one at a time so the batter stays silky rather than over‑whipped. Sour cream and a splash of heavy cream make the texture extra creamy, while fresh lemon juice, lemon zest, and vanilla give that bright, bakery‑style flavor. Pour this onto the cooled crust and bake gently (ideally in a water bath) until the edges are set and the center has a soft wobble. Let it cool slowly and then chill until very cold; this is when the cheesecake fully firms up.
Blueberry topping and decoration
Simmer fresh or frozen blueberries with sugar and lemon juice just until they start to burst, then thicken the juices with a little cornstarch slurry. Once this glossy sauce cools, spoon it over the chilled cheesecake in a generous, even layer. Whip cold heavy cream with powdered sugar and vanilla, pipe or spoon soft swirls around the edge, and finish with lemon slices, extra blueberries, and a sprinkle of zest. The result is a dessert that looks like it came from a patisserie but is straightforward enough for a weekend project.
