Lemon Cheesecake with Blueberries

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

2. Cook over medium heat until berries start to release juice and soften (3–5 minutes).

3. Stir in the cornstarch slurry and simmer 1–2 minutes, until thick and glossy.

4. Cool completely; it will thicken more as it cools.

5. Whipped Cream and Assembly

1. Whip cold heavy cream with powdered sugar and vanilla to stiff peaks.

2. Spoon or pipe blueberry topping over the chilled cheesecake in an even layer.

3. Pipe whipped cream swirls around the edge.

4. Garnish with lemon slices, extra blueberries, and a little lemon zest.

Refrigerate until ready to slice. Use a hot, wiped‑clean knife for neat cuts, and enjoy a bright, creamy forkful of lemon and berries in every bite.

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