Directions

• Preheat the oven to 350 degrees Fahrenheit. Grease an 8 inch springform pan, and line the bottom with parchment paper. Set aside.
• In a small saucepan brown the butter over medium heat until nutty and brown bits start to appear. Remove from the heat and cool down.
• In a medium bowl mix the flour, almond meal, salt, and sugar. Add the brown butter and mix well. Refrigerate until ready to use.
• For the lemon blueberry compote
• In a medium saucepan place all the ingredients and bring to a simmer. Stir frequently until it reduces to a liquid syrup, it will take around 10 minutes. Remove from the heat and pour into a bowl to cool.
• For the cheesecake
• In a large bowl mix together the cornstarch and sugar. Whisk in the yogurt, sour cream, cream cheese, and vanilla. whisk well until smooth. Add the eggs and mix until well incorporated. Pour 160 g (2/3 cup) of blueberry compote in the cheesecake mix.
• Press the cooled crust on the bottom and up an inch of the side of the springform pan. Pour the filling over it. Bake for 40 minutes then rotate and bake for another 30 minutes, until slightly wobbly.
• Remove from the oven and let cool on a cooling rack until it reaches room temperature. Refrigerate for at least 6 hours or overnight, before removing from the pan. Top with the rest of the blueberry compote before serving.