Tart Base: Crumble the flour, chilled butter and sugar together. Then, add one egg and roll into a dough. Chill it for about 30 minutes before rolling it out.

In a bowl, whisk together the cream cheese, sugar, lime juice and eggs.

Soak the blueberries in half a cup of water for half an hour.

Add some of the blueberries to the cheese mixture and mix lightly.

Roll out the tart dough into a pie dish or springform pan.

Pour in the cheese mixture. Bake in a preheated oven for 30 minutes @ 180 degrees Celsius.

In a saucepan, pour in the soaked blueberries along with the liquid and add the sugar. Allow it to come to a boil and then simmer it until the liquid has reduced.

Once the cheesecake is baked, allow it to cool and then pour on the blueberry preserve.

Chill it in the fridge for a few hours.