1/2cup/ 125 ml buttercut into 1-inch / 2.5 cm cubes
1/2teaspoon/ 2.5 ml saltif using unsalted butter
38 oz / 250 g packages cream cheese, softened
1/4cup/ 60 ml buttersoftened
3/4cup/ 205 ml granulated sugar
1/4teaspoon/ 1.25 ml salt
1/2cup/ 125 ml sour cream
1teaspoon/ 5 ml lemon extract
2cups/ 500 ml fresh or frozen blueberries
1/2cup/ 125 ml orange juice
1/4cup/ 60 ml brown sugar
1teaspoon/ 5 ml lemon zest
1-1/2tablespoons/ 22.5 ml cornstarch
2tablespoons/ 30 ml water
Preheat oven to 300 degrees F / 148 degrees C.
Grease the bottom and sides of a 9-inch / 23 cm springform pan.
Cut a circle of parchment paper to fit the bottom of the pan.
(You can wrap the bottom edge of the pan with aluminum foil to prevent any leaking.)
To make the crust:
Process the almonds in food processor until finely ground. Add sugar and process until mixed. Add flour, salt, orange and lemon zest and whizz until mixed.
With food processor running, drop butter in a few cubes at a time until mixture is crumbly.
Press into the bottom of prepared pan, and push up the sides slightly.
(You can prepare this crust without a food processor by mixing ground almonds with remaining dry ingredients in a mixing bowl, then cutting in butter with two knives or a pastry blender. You can use confectioners sugar if mixing by hand to create a smoother texture.)
To prepare the cheesecake:
Beat softened cream cheese and butter on low speed until blended.
Add sugar 1/4 cup at a time until completely mixed.
Add eggs one at a time, beating well after each addition.
Add sour cream, lemon extract and salt and mix thoroughly.
Pour over crust in pan, and bake for 1-1/2 hours or until lightly browned.
Cake will continue to set as it cools, so do not overbake. The center should still be slightly soft. Turn off the oven, and leave the door open slightly. Leave the cake in the oven until the oven cools. The cake will deflate slightly, so edges of the cake will be higher than the center.
Remove cake from oven and cool in fridge. Remove sides of pan by running a knife around edges of cheesecake before releasing spring on pan.
About an hour before serving, spread the topping over. Remove the cake from the fridge about 1/2 hour before serving.
To prepare topping:
Heat blueberries, orange juice, brown sugar and lemon juice in a small saucepan and bring to a simmer over medium heat.
Lower heat and let simmer 5 minutes. Mix cornstarch with water and add to mixture. Stir in thoroughly and return to simmer. Remove from heat and let cool completely before spreading on top of cheesecake.