New York Cheesecake With Burst Blueberries

Melt the butter and mix into the biscuit crumbs with 1 tsp of fine salt and 1 tbsp of sugar. The mixture should be sandy but once you squeeze some of it, it should be able to retain the shape without easily crumbling apart.

Lay a round piece of baking paper onto the bottom of a 20cm springform pan, butter the inside of the springform pan on all sides, including the baking paper. Add 60% of the crumb mixture into the springform and evenly push the mixture into the sides. Using a glass or something with a 90° angle, push and compact the crumbs into the sides of the pan, making sure they come up the sides completely. Add the remaining crumbs and push into the bottom of the springform pan. Parbake the crust in the oven for 10-12 mins, until set.

Once the crumb base is cooling, turn the heat up to 200°C.

Add the room-temp softened cream cheese into a large bowl with the goat's cheese, vanilla paste and salt. Mix together.

In another bowl, massage together the zest of ½ a lemon and 250g of granulated sugar. Whisk through the cornflour until incorporated.

Crack the eggs and egg yolk into another bowl and give them a whisk. Gradually stir the sugar mixture and eggs into the cream cheese, alternating between both.

Heat up the double cream in a small saucepan over high heat until it comes to a boil. Whisk it into the cream cheese mixture in one steady stream — this warms the batter and helps release any air pockets that may have been introduced whilst whisking.

Place the crumbed pan onto a baking tray, then slowly pour the batter into it. Bounce a spoon on the surface of the batter to dislodge any air bubbles, keep doing this until no more bubbles come up.

Bake the cheesecake at 200°C for 12-15 mins until the cheesecake has puffed slightly. The top may start to go golden, this will bring more flavour to the cheesecake. Turn the oven off and open the oven door slightly for 10 mins.

After 10 mins, lightly ‘drape’ foil on top of the cheesecake, close the oven door, and turn the oven up to 120°C. Bake for 1-1.5 hrs until the cheesecake has set and only the middle has a slight wobble (the wobble shouldn’t touch the edges, only the middle).

Turn the oven off, and let the cheesecake cool down in there for 45 mins. Remove it from the oven and let it cool fully at room temperature, before placing it in the fridge for a minimum of 12 hours. Before serving, let the cheesecake come up to room temperature.

Whilst the cheesecake is in the fridge, add half the blueberries, ½ tsp of salt, 120g granulated sugar and the juice of the zested lemon into a saucepan. Mix together and let macerate for 10 mins. Then, turn the heat up to medium and cook the mixture down until the blueberries release their juices and the mixture gets thicker, 6-8 mins. Add the remaining blueberries and cook for another 2-3 mins. Remove from the heat and transfer to a bowl. Let the blueberries cool down completely before serving.

Slice up your cheesecake and drizzle over the burst blueberries.