Bottomless Cheesecake With Berry Syrup

• 1 2/3 lb full-fat cream cheese
• 1 1/2 cups granulated sugar
• 1/2 None lemon, juiced
• 1/4 cup cornstarch + 2 tsp
• 3 None eggs, separated
• 1 1/2 tsp vanilla extract
• 3/4 cup blueberry juice
• 1/2 lb frozen strawberries, defrosted
• 1/4 lb blueberries

1. Preheat oven to 325u0b0F. Grease a large ramekin. Beat cream cheese with sugar, lemon juice and 1/4 cup cornstarch. Gradually beat in egg yolks and vanilla extract. Whip egg whites to stiff peaks then fold in. Transfer to prepared pan and place in a roasting pan. Fill pan halfway up the side of the ramekin with boiling water. Bake for 35-40 mins until just set.
2. Meanwhile, heat blueberry juice. Mix remaining cornstarch with 2 tsp water then add to blueberry juice. Simmer, stirring, for 2-3 mins until thickened. Add remaining fruit and simmer for 2-3 mins. Remove from heat and puree.
3. Serve cheesecake warm or cold with fruit sauce. Dust with powdered sugar just before serving.

fullfat cream cheese, sugar, lemon, cornstarch , eggs, vanilla, blueberry juice, frozen strawberries, blueberries

Taken from recipes-plus.com/api/v2.0/recipes/17952 (may not work)