WHAT YOU NEED

For the pastry
1.1kg core croissant dough, chilled
250g fresh blueberries

For the Cheesecake filling
250g cream cheese, at room temperature
140g raw sugar
Finely grated zest of 1 lemon
75g eggs (about 1.5 eggs)
15g strong (baker’s) flour
125g thick (double) cream
125g sour cream

Heat the oven to 120°C (235°F).

Meanwhile, place the cream cheese, sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment and beat for 4 minutes on medium speed until light and fluffy.

Add the egg slowly, beating well after each addition and scraping down the sides regularly. Once the egg is fully incorporated, add the flour and beat until smooth. Add the cream and sour cream and beat for 2 minutes on medium speed until incorporated.

Line a 23 cm (9 inch) square baking tray with a lip with baking paper. Pour the cheesecake mixture into the tray and bake for 40 minutes. Test if it’s ready by shaking the tray; it should be set. Cool briefly, then place in the fridge to chill for at least 3 hours or overnight.

Once it’s thoroughly chilled, break the cheesecake up into pieces and blend it in a food processor, scraping down the sides regularly, until completely smooth. Transfer to a bowl, cover the surface with plastic wrap and refrigerate until ready to use (up to 5 days).

Roll out your chilled croissant dough as evenly as possible on a lightly floured bench to a 45 cm (18 inch) square; try not to apply too much pressure and keep turning the dough to ensure even thickness. Cut the square in half (into two rectangles), wrap in plastic wrap and chill for 20 minutes to rest.

Remove the dough from the fridge and, with a sharp knife, score a grid of 11 cm (4¼ inch) squares; you should end up with 16 marked squares. Wrap up the scored dough, and rest it in the freezer for 15 minutes.

With a small, sharp knife and a ruler, cut the pastry along the marks. If the dough is getting too soft, place it in the fridge for 20 minutes to firm up.

Line your confoil tins by placing each square over the centre and gently pressing the pastry into it. Ensure you push the dough right into the edges. Fill each tin with 30g (1 oz) of cheesecake filling and place each lined tin on a baking tray.

Create a proofer in your oven by placing a pot with 2 cups (500 ml) of freshly boiled water in the bottom. With the oven off, place a baking tray on the rack above the water and place the pastries, in their confoil tins, on the rack above. Close the door and allow the pastries to proof for 2–2.5 hours or until doubled in size. Remove the pastries from the oven and heat to it 185°C (375°F).

Bake the pastries for 18–20 minutes until golden and the filling is set. Allow to cool for 15–20 minutes, then top with fresh blueberries.