Blueberry Cheesecake

Blueberries are literally loading with nutrients and flavor, yet very low in calories. Rinse, pat them dry gently with kitchen paper before use. I am sending this to Blueberry - Blogger Secret Ingredient hosted by Reeni

Sweet Shortcrust Pastry	Filling	Topping
90 g Unsalted butter at room temperature 50 g Sugar 1 Egg yolk 1/3 tsp Vanilla extract 180 g German #405 flour, sieved	125 g Fresh Blueberries 180 g Sugar Juice of half fresh lemon 600 g Cream cheese, regular 1 cup Sour cream 2 Eggs	200-250 g Fresh blueberries 50 g Sugar 1 tbsp Cornstarch Zest and juice of one fresh lemon

1. Preheat the oven to 180C/350F. Make the pastry by mixing all the ingredients into a dough. Press the dough firmly against the bottom of a 26-cm springform baking pan. Prick the bottom dough all over with a forkangiesrecipesPrebake the dough for 12 minutes. Remove and let cool. Adjust the oven to 160C/320F. Set a deep baking tray half filled with hot water top with a wire rack on the bottom of the oven.
   
   
2. In a saucepan cook blueberries, 50 grams of sugar, and lemon juice over the low heat until syrupy. Set aside to cool. Beat the cream cheese, sour cream and the rest of the sugar until smooth. Add in syrupy blueberries and eggs.
   
   
3. Pour the filling into the prebaked pastry and bake for 65 minutes. Turn off the oven and let the cheesecake cool down inside of the now turned off oven. Cool the cheesecake completely and chill overnight.
   
   
4. Combine all the ingredients for the topping in a saucepan and cook until thick over medium heat. Let cool and pour over the cheesecake. If desired, decorate the edge with chantilly cream.