Instructions

1. Preheat the oven to 180°C. In a mixing bowl, combine the ground almonds, 30g sugar, and salt.
2. Add the melted butter and mix until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 20cm (8-inch) springform pan to form an even layer.
4. Bake the crust in the preheated oven for 5 minutes, then set aside to cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add the sour cream and cane sugar, and mix until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Mix in the heavy cream, cake flour, and lemon juice until the batter is smooth and creamy.
9. Pour the cheesecake filling over the cooled crust, spreading it evenly.
10. Gently put the frozen blueberries in top of filling.
11. Bake in the preheated oven for 40-45 minutes, refrigerate it for at least 4 hours or overnight to allow it to set completely.
12. Slice and serve chilled.