Zainab Khanam
– 1.5 cups crushed biscuits (like Digestive or Graham crackers) – 1/4 cup melted butter – 2 cups cream cheese – 1/2 cup sugar – 1 tbsp lemon zest – 2 tbsp lemon juice – 1 tsp vanilla extract – 2 eggs – 1/2 cup blueberries (fresh or frozen) – 1/2 cup blueberry compote or fresh blueberries
Mix crushed biscuits with melted butter and press into a springform pan. Chill for 10 minutes.
Beat cream cheese, sugar, lemon zest, and juice until smooth. Add eggs one at a time and mix well. Fold in blueberries gently.
Pour the filling over the crust. Bake at 160°C (320°F) for 45-50 minutes until the center is slightly wobbly.
Turn off the oven and let the cheesecake cool inside for an hour. Then, chill in the fridge for 4-6 hours.
Top with blueberry compote or fresh blueberries for extra flavor and freshness!