Blueberry Cheesecake

1. Gather all the ingredients. In case you don't have a kitchen scale, the picture on the right shows how much cream cheese is used. You will need 1 whole package AND empty space of the second package.
2. Before you start prepping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
3. Preheat oven to 320ºF (160ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Start boiling water.
4. Cut the parchment paper and lightly grease the bottom and sides of a 9" (23 cm) spring-form pan with cooking spray.
5. Spread the oil (acts like a glue) throughout the pan and line with parchment paper.
6. Again lightly grease with cooking spray on the parchment paper and dust with flour.
7. Tap the cake pan to spread the flour on the bottom. Wrap the base of the cake pan with aluminum foil (preferably with extra-large heavy duty foil) to prevent seepage. If you use regular size aluminum foil, make sure to seal the two sheets of foil very tightly by folding two edges and make one big foil.
8. In the bowl of the electric mixer, beat blueberry cream cheese and sugar on medium-high speed until smooth.
9. Add the softened butter and mix until thoroughly incorporated.
10. Add the beaten egg yolk and heavy cream and mix well.
11. Add lemon juice and rum and mix until the batter is very smooth.
12. Add the flour all at once and mix well.
13. Transfer the batter to a large bowl. Wash the mixer bowl and dry completely. Make sure there is no oil or water in the bowl (IMPORTANT).
14. To make the meringue, beat the egg whites until stiff peaks form. In the bowl of an electric mixer, whip the egg whites on medium-low speed (speed 4) till opaque and foamy, and bubbly. Then add ¼ of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
15. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over beaten, they can't be used for the recipe.
16. Add ⅓ of the meringue to the batter and mix well.
17. Then add the rest of the meringue all at once and fold it in (not mix this time).
18. Pour the batter into the cake pan and then drop the pan from 2-3" (5-7 cm) high a few times onto the countertop to remove any air bubbles. Smooth out the surface.
19. Place the cake pan in a large roasting pan and pour 1" (2.5 cm) of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven. (The reason why we put hot water in the pan is that steam will help making cake soft and moist and hot water around the cake will gradually cook inside the cake while baking in the oven.)
20. Bake at 320ºF (160ºC) for 60 minutes or until light golden brown. Then reduce cooking temperature to 300ºF (150ºC) and bake for another 30 minutes.
21. When a wooden skewer inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes (to avoid sudden temperature change, which could result in the collapse of the cake.). Remove from the oven, take out the cake pan from the roasting pan, and then let cool to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight.
22. For the blueberry topping, bring blueberries and water to a boil in a medium saucepan, stirring occasionally. In a small bowl, whisk together 1 Tbsp water and 1 Tbsp corn starch until combined. Add the mixture into the blueberries and cook until thickened. Remove from the heat and serve over cheesecake before serving. For today’s recipe, I used blueberry jam to save time.

To Store

1. It can be kept in the refrigerator for up to 3 days or in the freezer for up to 2 months. Defrost at room temperature while covered.