Our bittersweet tonic syrup matches beautifully with blueberries. This syrupy cheesecake will impress at any fancy gathering, and can be made ahead of time.
Cooking Time: 1 hour
2 cups fresh or frozen blueberries
1/4 cup maple syrup
2 tbsp lemon juice
1 tbsp sin-kō-nah tonic syrup
500g cream cheese
1/2 cup white sugar
3 large eggs
1/2 cup Greek yoghurt
1 sheet puff pastry, defrosted
Place the blueberries, maple syrup and lemon juice in a medium sized pot over high heat. Bring to the boil, and allow to cook until reduced and thickened by 1 quarter, about 5-7 minutes. Remove from heat a stir in the sin-kō-nah tonic syrup. Allow to cool.
Preheat oven to 180°C.
In a large mixing bowl, beat together the cream cheese and sugar on medium speed until smooth and creamy, making sure you scrape down the sides of the bowl. Add the eggs one at a time until fully incorporated. Finally add the Greek yoghurt and mix until just combined. Set aside.
Line a small square baking pan with parchment paper. Gently place the puff pastry into the pan, pressing it up the sides.
Pour 2/3 of the batter into the prepared pan. Stir 1/3 cup of the blueberry compote into the remaining mixture in the bowl. Gently pour the blueberry batter into the pan, swirling it as you pour.
Place in the oven the 35-40 minutes until just set. Allow the cheesecake to cool slightly, then transfer to the fridge to completely cool.
Cut into to pieces and top with the remaining blueberry tonic compote.