Ingredients for 4-6 people (20cm removable ring diameter shape): Base: 200g cornstarch biscuit 120g melted butter Filling: 500g cream cheese at room temperature Col 2 tablespoons of flour 1 teaspoon vanilla zest of 1 lemon 1 ½ cup of sugar 3 eggs 250g blueberries (blueberries) 1/2 cup sour cream (beat with fouet 1/2 cup fresh cream with 1 tablespoon lemon juice and pinch of salt until smooth peaks) Syrup: 375g blueberries (blueberries) 2 tablespoons lemon juice 1/2 cup sugar 1/2 teaspoon vanilla extract 1/2 1 1/2 teaspoon corn starch Col 2 spoon water soup . Preheat the oven to 160C (low).
Prepare the pan: grease and cover the bottom and sides of the pan with parchment paper. Beat the cookie in a blender, place it in a bowl and mix with the melted butter. Cover the bottom and sides with this mixture (using a glass helps to make the dough very thin). Reserve. Put the cream cheese in the mixer and beat just 20 seconds. Add the wheat flour and beat quickly to mix. Stop the mixer and add the sugar, vanilla, zest and sour cream. Beat 10 sec and place the eggs with a 5 sec interval. When you put all the eggs to beat just until you incorporate everything. Remove the glass from the mixer, add 250g of blueberries and stir with a spatula. Place this mixture in the form already lined with the cookie dough. Place in a preheated oven at 160C for 70 minutes. After this time, turn off the oven and let the cheesecake cool inside the oven with the oven door open.
When cold / warm take the refrigerator for 4 hours before serving. Syrup: Put 125g of blueberries, sugar, lemon juice and vanilla in a pan. Bring to the fire. When boiling for 7 min (the fruits will explode and release the juice and color). After 7 min, place the cornstarch dissolved in the water, stir, wait for it to boil (1 min) and place the remaining 250g of fruit. Stir for another 1 min and turn off the heat. The syrup is ready. When the cheesecake is cold, cover it with the syrup
Amazing work keep it up