Basque Cheesecake with Blueberries

Preheat the oven to 210°C. Lightly grease a 20 cm cake pan with butter, then line it with two overlapping pieces of baking paper. The paper should extend about 5 cm above the edge of the pan.

Place the 750 g cream cheese, 150 g sour cream, 150 g sugar, 2 teaspoons vanilla extract, and 1 pinch salt in a bowl. Mix everything together, then let the mixture stand for 10 minutes.

Stir the mixture again, then add the 4 eggs one at a time, mixing each one in before adding the next. The eggs may be lightly beaten beforehand if preferred.

In a separate bowl, combine the 150 g whipping cream with the 25 g flour until smooth.

Stir the cream-and-flour mixture into the cream cheese mixture until evenly combined.

Pour the batter into the prepared cake pan and smooth the surface. Scatter the 250 g blueberries evenly over the top.

Bake the cheesecake for 45 minutes, until the top is deeply browned while the center remains soft.

Leave the cheesecake in the pan and allow it to cool completely to room temperature before serving.