* Ingredients :
°two t melted butter
°zest and juice of one lemon
°1/3 C Milk
°1 1/2 qt blueberries fresh
°3/4 C sugar
°one kg 16 oz or 2 packages of cream cheese, room temperature
°1/4 C flour
°1/2 C fresh cream
°a C crumbs of butter
Heat the oven to 350 degrees. Prepare (spray, grease, parchment, butter, etc.) a 9-inch spring tray.
Mix the finely ground grinding crumbs with 2 tablespoons of melted butter. Press the bottom of the spring plate.
In a stand mixer with a paddle attachment, mix cream cheese and sugar until smooth, about 3 minutes over medium-high heat. With the mixer on low, add the milk then the eggs, one at a time.
Add sour cream, flour and vanilla and mix until smooth.
Remove the bowl from the stand mixer.
In a food processor, purée the blueberries with the lemon zest and juice. Pour the puree into the cream cheese mixture and stir by hand until incorporated.
Pour the blueberry cheese filling over the shortcrust pastry and bake for 50 minutes to an hour, or until the filling is firm.
Chill in the refrigerator until ready to serve, at least 4 hours.
Garnish with whipped cream and chocolate sauce.