Vessy’s Gourmet kitchen

1: Preheat oven at 325 F.

2: Crush shortbread cookies, mix with butter, press to shape the crust and bake for about 10 minutes or until golden and set it aside.

3: Beat cream cheese with sugar, vanilla, lemon juice and zest until smooth, add in heavy whipping cream and lastly add the eggs one at a time; don’t over beat eggs to prevent the cheesecake from cracking.

4: Cover springform pan with heavy duty aluminum foil to prevent any water from getting in and making the crust soggy and place in a water bath; pour cheesecake batter in and bake for an hour and fifteen minutes.

5: Cool at room temperature then refrigerate for at least 4 hours.

6: To make the blueberry compote bring blueberries, sugar, lemon zest and juice to boil and then simmer for a few.

7: Top cheesecake with blueberry compote, whipped cream, lemon zest, mint leaves and indulge!