Ingredients
- For the compote:
- 200g blueberries
- 50ml maple syrup
- 30ml water
- Juice of one lemon
- 1tsp vanilla extract/seeds of 1 vanilla pod
- For the cheesecake:
- 2tbsp softened butter to line the tin
- 840g cream cheese
- 240g caster sugar
- 200g sour cream
- 30g plain flour
- 4 large eggs
- 1tbsp vanila extract/seeds of 1 vanilla pod
- Pinch of salt
- Fresh mint leaves to garnish
- To make the compote add 100g of the blueberries to a small pot along with the maple syrup, water, lemon juice and vanilla and simmer over a medium heat for 5-6 minutes, stirring occasionally. Lower the heat and add the remaining 100g of blueberries. Cook for another 5-6 minutes, stirring occasionally, and then remove from the heat.
- Heat the oven to 220 degrees, leaving plenty of space above the middle shelf of the oven. Cut two large square sheets of parchment paper, then lay one on top of the other, one sheet turned 45 degrees so the corners point in different directions with eight evenly spaced points. Lightly butter a round 20cm loose-bottomed cake tin and push the parchment in, pressing into the base and up the sides, making sure plenty of the paper is above the rim of the cake tin.
- Place the cream cheese and sugar in a large bowl or stand mixer and whisk for 1-2 minutes until the grains of sugar have dissolved. Add the sour cream, flour, eggs, vanilla extract and a pinch of salt and whisk for a minute until smooth. Pour and scrape the mix into the lined cake tin, then tap the cake tin on the counter to remove air bubbles.
- Bake in the oven for 30-35 minutes until deeply caramelised on the top but still with a wobble when you shake the tin. It will rise up like a soufflé but sink as it cools. Leave to cool completely in the tin.
- Slice and serve with the blueberry compote and garnish with some fresh mint leaves.
