This time, I made a dessert with blueberries as requested.
I added cornstarch for a basque cheesecake last time but you don’t have to use it to harden if you use eggs instead of heavy cream. This makes the center of the cheesecake even smoother and very creamy.

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■Blueberry compote
300g blueberries
30g sugar
Juice of 1/2 lemon

■Cheese cake | Mold 15cm x 7cm
400g cream cheese 30% fat
100g sugar
4 eggs(M)
150g cream 35〜45％ fat
Vanilla extract
Vanilla bean paste
*No flour needed

－Conversion Guide－
15 cm (6 inch) → 18 cm (7 inch)
Ingredients 1.5 times
Bake time 1.25 times

15 cm (6 inch) → 21 cm (8.2 inch)
Ingredients 2 times
Bake time 1.5 times

15 cm (6 inch) → 12 cm (4.7 inch)
Ingredients 0.66 to 0.7 times
Bake time 0.8~0.9 times

➢Blueberry compote
Put washed blueberries in a saucepan and simmer down them after adding sugar and lemon juice.
Boil until reduced by half and let it cool.

➢Cheesecake
Microwave the cream cheese to room temperature in order to soften it.
Add sugar, eggs, and heavy cream and mix them well but not aerated.
Strain with a strainer.
(If you don't have a strainer, mix the cream cheese and sugar well first then add the eggs and the heavy cream.)
Add vanilla.
Line a cake pan with baking paper and then pour the dough.
Bake in an oven preheated to 250°C for 30 minutes.
Cool it to room temperature and put it in a refrigerator overnight.

▬ Chapters ▬
00:00 - Intro
00:34 - Blueberry compote
01:49 - Cheesecake
05:00 - Assemble the Cheesecake

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