Upside-down blueberry cheesecake

Ingredients

• For the crust: 350 g Lotus cookies, crushed
• 90 g melted butter
• For the filling: 300 g cream cheese
• 50 g white chocolate, melted
• 100 g sugar or sweetened condensed milk
• 120 g heavy whipping cream, whipped to stiff peaks
• For the compote: 300 g frozen blueberries
• 65 g sugar
• Juice of 1/2 lemon
• Zest of 1/2 lemon
• 1 tbsp cornstarch mixed with a little water

Instructions

1. Mix the crushed cookies with the melted butter until it feels like wet sand, and press into the base and sides of an 18–20 cm springform pan. Chill.
2. Beat the cream cheese with the melted white chocolate and sugar until smooth, then fold in the whipped cream.
3. Cook the blueberries with the sugar, lemon juice and zest until soft; mash gently, stir in the cornstarch, cook 1 more minute and cool covered. Keep it loose, not thick.
4. Fill the cookie shell with the cream and refrigerate 4+ hours.
5. Unmold upside down — cookie side up — and pour the cooled compote over the top.