Combine graham cracker crumbs, chopped basil, and melted butter in a mixing bowl. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture into the bottom of a springform pan to create an even crust. Chill in the refrigerator for 15 minutes to set.
200 g graham cracker crumbs, 100 g unsalted butter, 1 tbsp fresh basil
Preheat the oven to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until just combined.
600 g cream cheese, 150 g granulated sugar, 3 large eggs, 1 tsp vanilla extract
Pour the cream cheese filling over the chilled crust, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60 minutes, or until the edges are set but the center slightly jiggles when gently shaken. The top should turn a light golden color.
Remove the cheesecake from the oven and let it cool in the pan on a cooling rack for about 1 hour. Then, refrigerate for at least 4 hours or overnight to fully set and develop flavor.
Once chilled, top the cheesecake with fresh blueberries. Gently press some blueberries into the surface for visual appeal. Serve slices with additional blueberries if desired, showcasing the glossy topping and vibrant color.
250 g fresh blueberries
