Gourmandise, still gluttony until endlessly with small creamy vanilla cheesecake topped with a compote of blueberries and a farandole of fresh fruit. A bliss with every bite.

PREPARATION:





For 6/7 pieces (depending on the size of the circles)100 gr of flour60 gr of butter room temperature10 gr of almond powder30 gr of icing sugar1 pinch of salt1 egg yolk20 gr of additional melted butter480 gr of spreadable cheese120 gr of sugar1 vanilla bean3 eggs120 ml liquid cream250 gr of bilberries (frozen or fresh)30 gr of sugar2 tablespoons water1/4 teaspoon of cornstarch400 gr of fresh blueberriesPrepare the shortbread. In a bowl, put flour, sugar, salt, almond powder and butter at room temperature. Mix with a whisk.Add the egg yolk and mix with a wooden spoon until a homogeneous consistency is obtained.Spread the dough with a roller on 4 mm and then make leather on a plate lined at 180 ° for 12 to 15 minutes in a preheated oven. Let cool.In a bowl, whisk cream cheese, sugar and vanilla seeds.Add the eggs one by one, mixing between each addition and then incorporate the liquid cream without stirring.Roughly break the sanded dough and place in a large bowl.Grind the shortbread with a wooden spoon or a pestle, add the additional melted butter and mix.Divide the biscuit in the bottom of the oiled circles then pack them well. Pour the cheesecake into the molds and bake at 150 ° for 40 minutes. Allow to cool before refrigerating for 4 hours.For the count, place the fruit in a saucepan. Add the water and sugar and cook for a few minutes. In a bowl mix, the starch and 1 tablespoon of water then add it to the compote. Bring to a boil 3 minutes before booking.Once the mushroom has cooled, spread it over the cheesecake and set aside for 1 to 2 hours.