Pastry by Saloni

How to Make Homemade Blueberry Compote
1 In a small bowl, whisk the cornstarch and water together until smooth; set this aside.
2 In a saucepan over medium heat, combine the blueberries, sugar and a splash of water. Cook for about 3–4 minutes, stirring occasionally, until the berries begin to release their juices. (note: frozen blueberries tend to release more liquid)
3 Add the cornstarch mixture and continue stirring for 2–3 minutes until the compote thickens and becomes glossy.
4 Remove from heat, stir in the lemon juice, then transfer in a bowl and cover with plastic wrap in direct contact with compote. Once cool, cover and chill in the refrigerator for at least 2–3 hours so it fully sets.
How to Make the Biscuit Base
6 Line the base of an 8‑inch (20 cm) springform pan with baking paper.
7 Crush the biscuits into fine crumbs using either a food processor or placing them in a sealed bag and rolling gently with a rolling pin.
8 Add the melted butter to the crushed biscuits and mix until the crumbs are evenly coated.
9 Press the mixture firmly into the bottom of the pan and up the sides using the bottom of a glass or spatula to compact it.
10 Place the pan in the refrigerator for about 30 minutes so the base firms up before adding the filling.
How to Make No‑Bake Cheesecake Filling
12 In a large bowl, whip the cold whipping cream with the 40g (1/3cup) of powdered sugar until medium‑peaks form (the cream should hold soft peaks when you lift the whisk). then keep it chilled until needed.
13 In another bowl, beat the softened cream cheese with the 90g (3/4cup) of powdered sugar for about 3–4 minutes until smooth and creamy, with no lumps. Add the vanilla extract and mix until well incorporated.
14 Scrape down the sides of the bowl to ensure everything is evenly mixed. Then gently fold the cold whipped cream into the cream cheese mixture with a spatula, using slow, careful motions to keep the texture light and fluffy.
15 Pour the cheesecake mixture over the chilled biscuit base and spread it evenly with a spatula, smoothing the top.
16 Cover and refrigerate the cheesecake for at least 6–7 hours, or preferably overnight, so it fully sets.
17 When you’re ready to serve, remove the sides of the springform pan carefully with an offset spatula. Top the cheesecake with the chilled blueberry compote and serve.
18 Store any leftover cheesecake in an airtight container in the refrigerator and enjoy within 2‑3 days.