Blueberry cheesecake: creamy mascarpone filling on a shortcrust base

This blueberry cheesecake is baked at 180°C for 35–40 minutes in a 24–25 cm tin. The shortcrust base — made from flour, cold butter and egg yolk — is pre-baked for 15–20 minutes. The filling blends quark, mascarpone, sugar, custard powder and eggs, topped with half the blueberries; a dish of hot water on the oven floor prevents cracking.