Blueberry Cheesecake Cake (bake)

 The Crust:

130 gr. All Purpose Flour/superfine flour 40 gr. Brown Sugar 30gr. Cocoa Powder 90 gr. Salted Butter 1 Egg Yolk (from egg weighs 58-60 gr. with shell) The Cheese Cake:

500gr Cream cheese 300gr. Whipping Cream (35%) 125gr Yogurt 80gr. Fine Sugar (less sweet) 3 Eggs (from eggs weigh 58-60 gr. each with shell) 2.5 tbsp Corn Starch 

1/4tsp Lemon juice

Methods:

Crust:

1. Mix the flour, sugar, cocoa powder, butter and egg York together to make a crust. Then put at the bottom of pan and bake at 170 Celsius  for 20 minutes. Let it cool.

FILLING:

• Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
• Add flour, beat for 5 seconds on speed 4 until just incorporated. 
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
• Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth. 
• Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
• Bake: Bake for 170 Celsius for 60 minutes, then 180Celsius for 5-15minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 1 hours, then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
• Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.