Upside-Down Lemon Blueberry Cheesecake

Grease a 23cm (9") springform pan with butter and line the base with a parchment circle.

For the compote, cook the blueberries, sugar, lemon juice and lemon zest in a saucepan over medium heat for 8 to 10 minutes, until the sugar melts and the berries soften. Stir the cornstarch into the water to make a slurry, add it to the pan, and cook for another 1 to 2 minutes until just slightly thickened — it should still be a little runny. Stir in the vanilla, then transfer to a bowl, cover tightly and chill until completely cold. It has to be fully cooled before it goes anywhere near the cheesecake.

For the crust, stir the crushed cookies and melted butter together until it resembles wet sand. Press it firmly and evenly into the base and up the sides of the pan — take your time, a tightly packed crust is what holds together once you flip and slice it later. Freeze for 15 to 20 minutes while you make the filling.

Whip the cold cream to stiff peaks, about 5 minutes, and set aside.

Beat the cream cheese until smooth, then add the powdered sugar and beat for another minute. Add the sour cream, lemon zest, vanilla and salt and beat until completely smooth.

Fold the whipped cream into the cheesecake mixture gently with a spatula, just until combined — fold slowly or you'll knock the air straight back out.

Spread about two-thirds of the filling over the frozen crust, then use a spatula to push it up the sides, leaving a well in the centre like a little bowl.

Once the compote is completely cold, spoon it into the well and spread to fill it.

Cover the compote with the remaining filling, smoothing it level with the rim of the pan.

Cover and chill for at least 6 hours, or overnight.

To serve, set a plate upside down over the pan, invert quickly and confidently, then release the springform sides.

Slice, serve and enjoy.