Blueberry Cheesecake

Prep Time: 20 min | Cook Time: 35 min | Wait Time: 2 hr

Ingredients: Makes 16

For the blueberry compote:

½ Cup Blueberries

⅓ Cup Sugar

¼ Cup Water

1 Teaspoon Corn starch

1 Teaspoon Vanilla extract

For the brownie:

57 Grams Butter

110 Grams Dark chocolate, chopped

½ Cup Sugar

2 Eggs

½ Teaspoon Vanilla extract

5 Tablespoons All-purpose flour

1 Pinch Salt

For the cheesecake:

300 Grams Cream cheese at room temperature

1 Egg

⅓ Cup Sugar

1 Teaspoon Vanilla extract

Instructions

Step 1:

Mix the water with the corn starch in a small bowl. Place the blueberries, sugar & vanilla in a pan. Add the corn starch water & let it cook for 3 min

Step 2:

On medium heat. Stir from time to time but don't squeeze the blueberries. Then transfer to a bowl & set aside to cool down.

Step 3:

To make the cheesecake, whisk the cream cheese until smooth. Then add the remaining ingredients. Whisk until smooth & set aside.

Step 4:

Preheat the oven to 350F & line a small square baking dish (22cm) with parchment paper.

Step 5:

Melt the chocolate & butter over a water bath. I used a 55% caramel sea salt & almond nougat chocolate bar but you can use just plain dark chocolate.

Step 6:

Whisk the eggs, sugar & vanilla. Once the chocolate has cooled down a bit. Whisk it in.

Step 7:

Finally add the flour, cocoa powder & salt. Mix until well combined.

Step 8:

Pour the brownie mixture over the prepared baking dish.

Step 9:

Then carefully spread the cream cheese mixture over the brownie mixture.

Step 10:

Then spoon the blueberry compote over the cream cheese mixture.

Step 11:

Using a toothpick, make swirls. Make sure you only touch the cream cheese part, not the brownie part. Bake for 30-35 min until it starts to get golden

Step 12:

Leave it at room temperature to cools down. Then place it in the fridge for 2 hours. Then slice it into squares & keep them in the fridge.

Step 13:

Enjoy!