Blueberry Cheesecake with White Chocolate

Ingredients for 1 servings:

• 75 g butter
• 160 g wholemeal butter biscuits
• 1 tsp sugar
• 1 ½ tsp cornstarch
• 120 ml water
• 300 g blueberries
• 3 tsp lemon juice
• 340 g cream cheese
• 75 g sugar
• 1 egg(s)
• 1 egg white
• 1 tsp Bourbon vanilla flavoring
• 170 g white chocolate
• 60 ml cream

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 45 minutes

for a small mold, approx. 20 cm diameter

For the biscuit base, melt the butter and crush the butter biscuits using a rolling pin or similar tool, preferably in a freezer bag. Mix the butter and biscuit crumbs well and, without greasing the cake tin, press them onto the base. Bake the base for approx. 10-15 minutes at 175°C on the middle rack. In a small saucepan, mix 1 teaspoon of sugar (set the remaining sugar aside for now) with 1.5 teaspoons of cornstarch until well blended, so that the cornstarch doesn’t form large lumps. Now add 120 ml of water, 2 teaspoons of lemon juice (save the remaining teaspoon for later), and the blueberries. Let it simmer over medium heat, stirring frequently to prevent it from burning. Once the mixture is simmering gently, stir constantly until the starch thickens and the blueberries slowly release their color. You may end up crushing some of the berries. The whole process takes about 7-10 minutes. Remove the pan from the heat and strain the blueberry mixture through a sieve to remove the skins and catch any small lumps. In a large bowl, beat the remaining sugar and cream cheese for about 1 minute until creamy. Then stir in the egg and egg white, along with the bourbon vanilla extract and 1 teaspoon of lemon juice. Slowly melt the white chocolate and cream in the microwave, stirring occasionally to ensure it doesn’t get too hot. In the end, the chocolate and cream will form a thick, chewy mass. Simply stir the chocolate mixture into the cream cheese mixture. Pour about a third of the cream cheese mixture onto the pre-baked cookie base, making sure it’s fairly even. Carefully pour the blueberry sauce on top, making sure there are no craters in the cream cheese mixture. I simply add it to the mixture by the spoonful. Now carefully pour the remaining cream cheese mixture onto the blueberry sauce so that you can’t see any of the sauce at the end. I always use a spatula to carefully pour the entire mixture onto the blueberries, smoothing the cream cheese mixture at the end. You can put the remaining blueberry sauce into a small-hole piping bag, or you can use a syringe to pipe dots into the mixture. Simply draw a toothpick through the dots to create beautiful patterns. Bake the cake on the middle rack at 160°C for 40 minutes. After 40 minutes, turn off the oven and leave the cake in the oven for another 5 minutes. Then remove it from the oven, let it cool, and refrigerate for at least 6 hours.