Blueberry cheesecake

Ingredients

For the base

• 2 cups crushed vanilla cookies
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling

• 450 g cream cheese, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup fresh blueberries
• 1 tablespoon wheat flour

For the topping

• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. In a medium bowl, mix the crushed cookies and sugar.
3. Add the melted butter and mix until evenly combined.
4. Press the cookie mixture into the bottom and sides of a greased tart pan.
5. Bake the base for 10 minutes, until golden and crisp.
6. In a large bowl, mix the cream cheese, sugar and vanilla extract until smooth.
7. Add the eggs one at a time, mixing well after each addition.
8. In another bowl, toss the blueberries with the flour until coated.
9. Gently fold the blueberries into the cream cheese mixture.
10. Pour the filling over the baked base.
11. Bake the cheesecake for 45–50 minutes, until firm to the touch.
12. Let it cool to room temperature, then refrigerate for at least 2 hours.

For the topping

13. In a small saucepan, combine the blueberries, sugar, lemon juice and cornstarch.
14. Cook over medium heat for 5–7 minutes, until thickened and the berries have burst.
15. Let the compote cool to room temperature.
16. Once the cheesecake is cold, spread the blueberry topping over it.
17. Refrigerate for at least 30 minutes before serving.