Lemon Blueberry Cheesecake

Instructions

1. Prepare the Blueberry Jam: In a saucepan, combine the frozen blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries soften, about 8-10 minutes. Remove from heat and let it cool.
2. Make the Crust: In a mixing bowl, combine the pulverized Maria cookies and melted butter until well combined. Press the mixture onto the bottom of a greased 9-inch springform pan to form an even crust. Place it in the refrigerator to chill while you prepare the cheesecake filling.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, sour cream, vanilla extract, and lemon juice. Mix until smooth and well combined. Add the eggs one at a time, mixing well after each addition.
4. Assemble the Cheesecake: Pour half of the cheesecake batter over the chilled crust. Spoon half of the blueberry jam over the batter. Use a knife to gently swirl the jam into the batter. Repeat with the remaining cheesecake batter and blueberry jam.
5. Bake the Cheesecake: Preheat the oven to 325°F (160°C). Place the cheesecake on a baking sheet to catch any drips and bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
6. Chill and Serve: Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate the cheesecake for at least 4 hours, or overnight, to set.
7. Serve: Before serving, remove the cheesecake from the springform pan and slice it into portions. Enjoy your delicious lemon blueberry cheesecake!