1: Preheat the oven to 400F and line a baking tin with parchment paper.
2: In a mixing bowl, combine 3 blocks of cream cheese and 1 cup of sugar until smooth.
3: Add 4 eggs one at a time, mixing well after each addition.
4: Incorporate 1 1/2 cups of heavy cream, 2 tbsp of flour or cornstarch, 1 pinch of salt, and vanilla extract into the mixture.
5: Pour the cheesecake batter into the prepared tin and bake for 45-50 minutes.
6: Allow the cake to have a slight jiggle in the center, then cool without removing the parchment paper to prevent breaking.
7: Refrigerate the cake for 4-5 hours before decorating and serving.
8: For the blueberry compote, combine fresh or frozen blueberries, 1/2 cup of sugar, juice of 1/2 small lemon, and 1 tsp of lemon zest in a saucepan.
9: Simmer until the sugar dissolves and the blueberries soften, then mix in 1 tsp of cornstarch.
10: Allow the compote to simmer, then cool down before serving.
