Blueberry Cheesecake

For the blueberry cheesecake, line a springform pan (approx. 26 cm diameter) with baking paper and press the shortcrust pastry into the pan. Blind bake in the preheated oven at 160°C for about 10 minutes. Allow the short pastry to cool.

Chop the chocolate into coarse pieces and melt gently in a saucepan or over a water bath. In a food processor or with a hand mixer, blend the cream cheese with the whipping cream, eggs, sugar and melted white chocolate until well combined.

Finally, fold the cornstarch and blueberries into the cheesecake mixture. Stir only very briefly so that the blueberries are not too mashed.

Pour the cheesecake mixture into the cooled shortcrust pastry base and bake at 190°C for about 20 to 25 minutes.

Let the cheesecake cool and garnish with some powdered sugar and mint.

Serve the blueberry cheesecake still warm – preferably with a scoop of vanilla ice cream.

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