In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract. Finally, sift in the flour and mix until just combined.

Bake the Cheesecake

Preheat the oven to 200°C (390°F). Pour the batter into a lined 8-inch springform pan. Bake for 25-30 minutes or until the top is dark brown and the center is still slightly jiggly. Let it cool completely before refrigerating.

Make the Blueberry Carraway Gel

Prepare the Gel

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens. Blend until smooth. Dissolve gelatin in water and mix into the blueberry puree. Let it cool before pouring over the cheesecake.

Make the Strawberry Cream Cheese Mousse

Prepare the Mousse

In a bowl, beat the cream cheese and powdered sugar until smooth. Fold in the pureed strawberries. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Dissolve gelatin in water and fold into the mousse mixture. Chill until set.

Assemble the Dessert

Layer the Components

Once the cheesecake is set, pour the blueberry gel over it. Top with the strawberry mousse and let it chill until everything is firm. Garnish with fresh berries and chopped pistachios before serving.