In a small saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat until blueberries begin to burst (about 5–7 minutes).
Stir in cornstarch slurry (cornstarch + water) and simmer for another 2–3 minutes, until thickened.
Cool completely before spooning over chilled cheesecake.
Serving Tips:
Serve chilled for best texture.
Garnish with fresh mint leaves or lemon zest for a fresh finish.
Pair with coffee or a glass of Moscato for a beautiful dessert moment.
