SHORTBREAD
1 3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons cornmeal
1 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup confectioners' sugar
2 teaspoons finely grated orange zest
1 teaspoon pure vanilla extract
BLUEBERRY COMPOTE
2 cups blueberries (12 ounces)
1/4 cup granulated sugar
1/4 cup water
1 teaspoon freshly squeezed lemon juice
CHEESECAKE CUSTARD
1 cup whole milk
5 tablespoons granulated sugar
4 large egg yolks
2 1/2 tablespoons cornstarch
6 ounces cream cheese, at room temperature
1/4 cup plus 2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest, plus extra strips for garnish
1 teaspoon pure vanilla extract
1 cup heavy cream