**Ingredients
°3 packs of cream cheese, 250 g each, at room temperature
°1 cup (200g) sugar
°3 eggs
+The zest of an organic lemon
°½ tsp. (2.5 ml) freshly grated nutmeg
+Trim
°2 cups (300 g) fresh blueberries
°½ cup (100g) sugar
°The juice of half lemon
°½ sachet of gelatin
°1 C. (15ml) water
*Preparation
Preheat oven to 350○F (180○C). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
Cut the cheese blocks into cubes and place them in the bowl of the stand mixer. Add the sugar and mix for two minutes. Add the eggs one at a time on high speed and when the mixture seems well combined, attach the whisk to the device, add the lemon zest and nutmeg and whip the preparation for 2 to 3 minutes, which will make it lighter.
Pour the mixture into the mold and bake for 40 minutes, the filling should seem set, but the center may still wiggle a little. Turn off the oven and leave the door ajar and let the cake cool completely, which may take 1 to 2 hours. If you must use the oven, take the cake out and cover it with aluminum foil and let it come to room temperature.
Meanwhile, pour the blueberries into a saucepan with the sugar and lemon juice and cook on medium heat for 10 minutes. In a small bowl, combine the neutral gelatin and the water and leave to swell for 5 minutes. Remove pan from heat, add gelatin and stir until melted.
Chill the filling for 1 hour in the fridge. Pour the cooled filling over the cooled cake and return to the fridge for up to 1 hour. To serve, unmold the cake and place it on a serving platter.