BC Blueberries Star in this Basque Cheesecake by Chef Justin Witcher of Como Taperia

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BC Blueberries Basque Cheesecake

INGREDIENTS

CAKE
1kg cream cheese at room temperature
500ml heavy (whipping) cream
5 large eggs at room temperature
350g sugar
Pinch of salt
35g sifted flour
150g blueberry compote

COMPOTE:
120g fresh BC blueberries
1tsp cornstarch
1tbsp water

Preheat convection oven to 400 F. If you do not have a convection oven preheat oven to 425 F.

Line a 10 inch springform pan with parchment paper. Make sure the paper is about 4 inches high. Spray insides of lined pan with baking spray to help the cake to rise properly in the oven.

For the compote: Mix starch and water until there are no lumps. Put blueberries and starch mixture into a small saucepan. Cook for 2-3 min until blueberries soften a little in a sauce-like consistency. Adjust with a little more water if needed. Set aside.

Cream cream cheese, sugar, and salt on med-high speed in a stand mixer with the paddle attachment for about 5 min until smooth and incorporated. Scrape down sides and bottom to lift stuck cheese. T urn the stand mixer back on, then add eggs one at a time until incorporated. Turn down the speed and slowly add the cream. Then add the sifted flour. Scrape down the sides. Mix on high for a couple minutes to get out any lumps.

Pour half the cake mix into the lined pan. Scoop half of the berry compote in blobs evenly around. Add remaining cake mix. Scoop remaining berries on top of cake. Swirl it a bit to create movement and pattern.

Bake 50-60 min. The cake should have a slight jiggle in the centre and be very brown (slightly undercooked is better than overcooked). Once the cake is out of the oven, cool to room temperature and enjoy. Pop it in the fridge to speed up this process and get perfect slices.

PRESERVED LEMON BLUEBERRY SAUCE
250g BC Blueberries
100g sugar
1 tablespoon preserved lemon puree (you can also use the zest of 2 lemons and juice of one)
70ml water

Combine all in a small sauce pot. Cook until blueberries are falling apart. Blend in blender until very smooth. Cool and adjust consistency with a little water.

PX MACERATED BLUEBERRIES
120ml PX Pedro Ximenes sherry (other fortified sweet wines will work also)
100g BC Blueberries
30g sugar
20ml water
Rind of one orange
1 cinnamon stick
1 star anise

Bring PX (sherry), sugar, water, orange rind and spices up to boil. Pour over berries. Cover and let sit out at least an hour.