Step by step method

1. Preheat oven to 180ºC.
2. Grease a 22cm round springform pan. Line the base with baking paper then grease the paper.
3. Place flour and Stork Bake into a food processor. Process for 30 seconds or until mixture is fine and crumbly.
4. Add the egg yolk and the vinegar/lemon juice and process till the mixture comes together.
5. Turn out on a lightly floured surface and press together till smooth, cover with plastic wrap and refrigerate for 15 minutes.
6. Roll pastry between two sheets of baking paper large enough to cover the base and sides of the pan.
7. Cut a piece of paper large enough to cover the pastry lined pan.
8. Spread a layer of rice or dried beans evenly over the paper and blind bake for 10 minutes.
9. Remove from oven and discard the paper and beans/rice and bake for a further 10 minutes.
10. Using electric beaters, beat cream cheese and sugar till light and creamy. Add the lemon rind.
11. Add egg one at a time, beating well.
12. Add lemon juice and sifted cornflour, beat well.
13. Fold in the thick cream. Scatter the blueberries over the pastry base, pour over the cream cheese mix.
14. Bake at 180ºC for 30 - 35 minutes or until firm. Leave to cool.
15. Remove from pan and decorate with whipped cream and blueberries.