Instructions

Preparation Steps

Cheesecake:

1. Preheat oven to 200°C in natural convection. Butter the sides of a 20cm mold and place parchment paper in the bottom.

2. In a small saucepan, gently heat the milk, cream cheese, and butter until melted and smooth. Don’t overheat.

3. Sift flour and corn starch into the pot, then whisk into the cream cheese mixture until smooth, or transfer the mixture to a bigger bowl if the pot is troublesome to use.

4. Separate eggs . Add the 5 egg yolks, 10g sugar, and lemon zest to the mixture, keep the egg white in another bowl.

5. Whip egg whites with cream of tartar (if using) at slow speed until the mixture triple volumes. Gradually and slowly add remaining 90g sugar, alternating between adding, whisking and adding with parcimony to form a stable, glossy meringue.

6. Gently fold one-third of the meringue into the batter, then repeat with remaining thirds. Mix carefully without deflating.

7. Pour into mold and tap to release air bubbles. Place in bain-marie dish (do not put water around your mold yet).

8. Bake 20 minutes at 200°C, then add water around the mold so steam may form in the oven, reduce to 110°C and continue for 1 hour. Turn off oven and rest 45 minutes inside.

9. Cool completely before unmolding.

Blueberry-Lemon Jam:

1. In a small saucepan, combine blueberries, sugar, lemon zest, and lemon juice.

2. Cook over medium heat for 8-10 minutes, stirring occasionally, until berries burst and mixture thickens.

3. Let cool before serving over cheesecake slices.