- In a small pot, combine the blueberries, sugar and lemon juice. Bring to a boil and simmer for 5 minutes. Drain through a sieve set over a bowl. Set aside the drained blueberries for the cake and the juice for the mirror glaze.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan. Line with parchment paper, letting it hang over 2 sides.
- In a bowl, combine all of the ingredients. Lightly press along the bottom of the prepared pan. Bake for 12 minutes. Let cool. Lower the oven temperature to 325°F (165°C).
Cream Cheese Filling
- In a food processor, combine the sugar and flour. Add the cream cheese and blend until smooth. Use a spatula to scrape down the sides of the food processor as needed. Add the rest of the ingredients and blend again to combine. Pour one-third of the mixture over the crust. Top with the drained blueberries, then add the remaining cheese filling.
- Prepare a hot water bath: place the cake in a large baking dish. Add enough boiling water to the large baking dish to come halfway up the side of the square pan.
- Bake for 1 hour 15 minutes or until a thermometer inserted in the centre of the cake reads 150°F (65°C). Remove the cake from the hot water bath and let cool for 1 hour. Refrigerate for 1 hour.
Blueberry Mirror Glaze
- In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.
- In a pot over medium heat, warm the reserved blueberry juice. Add the gelatin mixture and cook for 1 minute while stirring. Gently pour over the cheesecake. Refrigerate for 6 to 8 hours or until completely chilled.
- In the microwave oven, heat the chocolate and cream for a few seconds until the chocolate has melted. Mix well.
- Run a thin blade between the side of the pan and the cake, then unmould. Place on a work surface.
- To make white chocolate decorations, transfer the chocolate mixture to a small parchment paper cone. Cut the tip off the cone and drizzle the white chocolate over the cake in straight lines.
- Cut the cake into 1 1/2-inch (4 cm) cubes. The cheesecake will keep for 1 week in an airtight container in the refrigerator.
If you do not yield ½ cup (125 ml) of blueberry juice after simmering the blueberries, add enough water to get a total of ½ cup (125 ml) of liquid.
We tried replacing the gelatin (which contains animal products) in this recipe to make a vegetarian cake, but despite several attempts with agar-agar, we were unable to produce satisfactory results.