Blueberry Cheesecake

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400 g (14.1 oz) blueberry cream cheese, at room temperature

60 g (6 Tbsp.) granulated sugar

60 g (4 Tbsp.) unsalted butter, at room temperature

6 large egg yolks, beaten, at room temperature

200 ml heavy whipping cream, at room temperature

10 ml (2 tsp.) lemon juice

1 Tbsp. rum (optional)

80 g (8 Tbsp.) all-purpose flour, sifted twice

6 egg whites, refrigerated

100 g (10 Tbsp.) granulated sugar

Blueberry Jam or

3 cups fresh (or frozen) blueberries

1/4 cup water

1 Tbsp. corn starch + 1 Tbsp. water for thickening

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