First, preheat your oven to 160°C (320°F) or 140°C for fan settings. Make sure your oven shelf is positioned in the center for even baking. Take a 20cm (8-inch) springform pan and turn the base upside down (yes, you read that right). Lightly butter it, then press a square of parchment paper on top, clipping it into place. This method will help you slide the cheesecake off easily once it’s baked! Next, butter and line the sides of the pan so that your cheesecake comes out smoothly.

Break the biscuits into rough pieces and toss them into a food processor. Blitz until you achieve fine crumbs. Add the melted butter and give it another quick blitz until everything looks like wet sand. Pour the crumb mixture into the prepared pan and spread it out evenly. Here’s where I like to channel my inner perfectionist! Use a flat-bottomed object—like a measuring cup—to firmly press the crumbs up the walls and flatten the base. This ensures your crust holds its shape while baking.

In a mixing bowl or your stand mixer, beat the softened cream cheese until it’s smooth but not aerated—this prevents cracks during baking. Just about 20 seconds will do. Add in the flour and beat for an additional 5 seconds until combined. Now, add the vanilla extract, sour cream, sugar, and lemon zest if you choose to use it. Mix for a maximum of 10 seconds until blended. It’s important to avoid over-mixing, which can create a dense filling.

Add the eggs one at a time, beating just 5 seconds on speed 4 after each addition. After the last egg, mix only to achieve a smooth batter. Here’s a pro tip: using eggs at room temperature helps them mix evenly and creates a better texture. Next, gently fold in the fresh blueberries with a spatula, being careful not to break them apart too much.

Pour the cream cheese filling into the prepared crust, smoothing the top. Slide it into the preheated oven and let it bake for about 70 minutes. Watch for a slight puff and a light golden top. It should jiggle a bit when you gently shake the pan, which is a sign that it’s cooked just right.

Turn off the oven, crack the door open about 8 cm (3 inches), and let the cheesecake cool in the oven for around 2 hours. This gradual cooling helps prevent cracks from forming. Once cooled, place it in the refrigerator for at least 4 hours, or overnight—this is crucial for the cheesecake to set properly. When time’s up, carefully release the sides of the springform pan. Use the overhang of parchment paper to slide the cheesecake off the base and gently peel it away.

In a saucepan, mix 1 cup of blueberries, sugar, lemon juice, and vanilla, stirring to combine. Bring it to a gentle simmer over medium heat for about 7 minutes until the blueberries begin to break down, releasing their juices. In a separate bowl, mix the cornflour with water until smooth, then stir it into the simmering berry mix. It should thicken quickly. Fold in the remaining blueberries and remove from heat. Allow the sauce to cool; it will thicken slightly as it does.

Once the sauce has cooled and the cheesecake is chilled, top the cheesecake generously with your blueberry sauce. Feel free to sprinkle fresh mint leaves for an added burst of freshness. Slice it up, serve, and watch the smiles light up the room!