1. Preheat the oven to 410°F (210°C) convection heat. Lightly grease an 8-inch baking tin with a loose bottom* and line it with baking parchment – a round piece for the bottom and a long strip along the edges. The baking paper along the edges should overlap the edge of the baking tin by a few inches. The cheesecake will rise quite a bit. Set aside.

2. Add the cream cheese, sour cream, sugar, and salt to a large bowl and mix to combine. Work with a simple whisk or rubber spatula. You want everything well blended, but no air trapped in the mixture. Let the mixture sit for about 10 minutes, then mix again.

3. Next, add the eggs one at a time and stir until well combined. If you slightly whisk the eggs before adding them to the bowl, they will mix in better. Mix the flour with the heavy cream and vanilla extract (or vanilla bean paste) until smooth, then add to the bowl and stir to combine. Pour the mixture through a fine mesh sieve into the prepared baking tin. Distribute the blueberries evenly on top of the filling and bake the cake in the center of the oven for about 45 minutes. The edges of the cheesecake should have firmed up, and slightly browned. In the center, the cheesecake should still jiggle a bit when you tap on the baking tin.

4. Remove the cheesecake from the oven and loosen it from the baking paper with a sharp knife, so the top of the cheesecake can contract undisturbed. Let cool down completely inside the baking tin, then place in the fridge overnight to set completely.