In a bowl, add the dry ingredients: Flour (300 g), sugar (100 g), vanilla sugar with natural vanilla (1 tablespoon), salt (1/3 teaspoon) and baking powder (1 pack). Mix the dry ingredients together.
Next, add the cold butter, cut into cubes. Chop the flour and butter into butter crumbs.
Wash the walnuts, dry them with a paper towel, and chop them into small crumbs.
Add walnuts to the butter crumbs. Mix the mixture.
Next, add the egg (1 pc.)
Combine the butter-flour mixture and egg. You should get a sticky mass with not large lumps. Pour the sand base into a split form, covered with parchment, flatten, forming a side with a height of about 6-7 cm. The diameter of the mold is 22 cm. The form with a sand base should be removed in the cold for 10-15 minutes.
For the filling cream:Add the curd cheese to the bowl.
Then add powdered sugar (150 gr.). Mix well.
Then add sour cream (180 gr.). Mix the mixture.
Next, add the cream (150 ml.). Mix the mixture with a whisk.
Then add one egg at a time (2 pcs.)
Then add 1 tablespoon of starch and lemon juice (1 tablespoon). Beat the mixture with a whisk until smooth and smooth.
In a form with a sand base, add the washed blueberries.
Then add the fill. Place the mold in a preheated 170-180C oven for baking. I would like to draw your attention to the fact that everyone chooses the temperature and baking time of the cheesecake independently, focusing on the capabilities of their oven. The cheesecake is ready when the middle shakes slightly when you push the shape with your hand.
Next, put the form with the cheesecake in a cool place and let it cool completely, then remove the form. When serving, the cheesecake can be sprinkled with powdered sugar if desired and decorated with fresh blueberries.