Preheat the oven to 350°F/180°C.Line a 9-inch/22-cm springform pan with parchment paper and grease the sides with butter.

In a medium bowl, beat the cream cheese with yogurt, sugar and eggs until fluffy. Beat in the corn starch, vanilla extract, lemon juice and zest.

Carefully drape the shortcrust pastry in the prepared pan. Press the dough into the corners of the pan using your fingers, don’t trim off the edges. Prick the bottom with a fork, pour in cheese filling and add blueberries. You don’t need to push them into the batter, they will sink while the cake is baking. Gently, loosely lay the pastry down over the filling, repeat all around.

Whisk the egg and milk in a small dish and gently dab over the pastry crust with a brush. Sprinkle with coarse sugar.

Place in the oven and bake for 65 minutes until golden brown. Then turn off the oven, open the door open and leave the cake inside the oven to cool. Once completely cooled, transfer to a serving plate.

This cheesecake is actually better the second day, so you can make it a day ahead and leave it to cool overnight.