Rich Cheesecake with Blueberry Sauce

Crush the graham crackers into fine crumbs using a bag or a food processor, so the crust will be dense and firm.

Add the melted butter to the crumbs and mix well.

Pour the crumb mixture into a springform pan (7-inch used here), spread evenly, then press it firmly using plastic wrap wrapped around a flat base to compact it, so the filling won't leak later. Chill in the fridge to set.

Beat the softened cream cheese (brought to room temperature beforehand) until smooth using an electric or hand mixer.

Add the sugar and mix until fully incorporated; the mixture will become softer.

Crack the eggs into a separate bowl first to check for shells or spoilage, then add them gradually into the cream cheese mixture, scraping down the sides of the bowl as needed.

Sift the cake flour in using a small cup to prevent it from scattering, fold gently with a spatula first, then mix briefly with the electric mixer — avoid overmixing so the texture won't be affected.

Stir in the heavy cream until the batter is smooth.

Poke through the batter with a skewer and tap the pan to release any large air bubbles.

Pour the batter into the prepared crust and bake. During baking you can loosely cover with paper towel or gauze to prevent the surface from drying out too much; the top will typically crack naturally when done, which enhances the toasted cheese aroma.

For the blueberry sauce, combine the blueberries, sugar, and lemon juice in a pot — the sugar and acid are essential for achieving the right jam consistency, though the amounts can be adjusted to taste.

Bring it to a brief boil only — don't overcook, to preserve the berries' aroma. Lightly mash with a flat wooden spatula, leaving some chunky bits for better texture.

Once the cheesecake has completely cooled, cover it and refrigerate to let the flavor become richer.

Gently push the cake out from the bottom of the pan to unmold. The finished cheesecake should have a dense, smooth cross-section. Serve plain or topped with the blueberry sauce for a tangy-sweet contrast — both ways are delicious.