New York Cheesecake is a classic dessert known for its rich, creamy texture and delightful flavor. This recipe includes a buttery biscuit crust, a smooth and creamy filling, and a delicious blueberry sauce to top it off. Whether for a special occasion or simply to satisfy a sweet craving, this cheesecake is sure to impress.
Ingredients
For the Crust:
- 50 grams Digestive biscuits, crushed
- 1/2 tablespoon Sugar
- 2-2.5 tablespoons Butter, melted
For the Filling:
- 275 grams Cream cheese (equivalent to 15 Kiri cheese squares)
- 1/3 cup (65 grams) Sugar
- A very small pinch of Salt
- 1 Egg, at room temperature
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Lemon zest
- 1/4 cup Sour cream (or yogurt)
For the Blueberry Sauce:
- 1/2 cup Blueberries
- 1 1/2 tablespoons Sugar
- 3/4 teaspoon Cornflour
- A very small pinch of Cinnamon powder (optional)
- A very small pinch of Salt
- 2 tablespoons Water
- A drop of Vanilla extract (optional)
- A small pinch of Lemon zest (optional)
- 1/4 teaspoon Lemon juice (or to taste)
Instructions
Step 1: Prepare the Crust
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Crush Biscuits: In a medium bowl, combine the crushed digestive biscuits and sugar.
- Add Butter: Pour in the melted butter and mix until the crumbs are well-coated and resemble wet sand.
- Press Crust: Press the mixture into the bottom of a springform pan (about 6-7 inches in diameter) to form an even layer. Use the back of a spoon or a flat-bottomed glass to compact the crust.
- Bake Crust: Bake the crust in the preheated oven for about 10 minutes. Remove from oven and let it cool while you prepare the filling.
Step 2: Prepare the Filling
- Cream Cheese Mixture: In a large bowl, beat the cream cheese until smooth and creamy.
- Add Sugar and Salt: Gradually add the sugar and a small pinch of salt, continuing to beat until fully incorporated.
- Mix in Egg: Add the egg and beat on low speed until just combined.
- Add Flavorings: Stir in the vanilla extract and lemon zest.
- Fold in Sour Cream: Gently fold in the sour cream (or yogurt) until the mixture is smooth.
Step 3: Assemble and Bake
- Pour Filling: Pour the cream cheese mixture over the cooled crust, spreading it evenly.
- Bake Cheesecake: Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Cool Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps prevent cracks. Afterward, transfer to the refrigerator to cool completely, at least 4 hours or overnight.
Step 4: Prepare the Blueberry Sauce
- Cook Blueberries: In a small saucepan, combine the blueberries, sugar, cornflour, cinnamon powder (if using), salt, and water.
- Simmer Sauce: Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries start to break down, about 5-7 minutes.
- Add Flavorings: Remove from heat and stir in the vanilla extract (if using), lemon zest, and lemon juice. Let the sauce cool to room temperature.
Step 5: Serve
- Top Cheesecake: Before serving, top the chilled cheesecake with the blueberry sauce.
- Garnish: Optionally, garnish with fresh lemon zest or mint leaves.
Cook’s Notes
- Room Temperature Ingredients: Ensure all the ingredients, especially the cream cheese and egg, are at room temperature for a smooth filling.
- Crust Variations: For a different flavor, you can use graham crackers or another type of biscuit for the crust.
- Topping Variations: Besides blueberry sauce, you can top your cheesecake with fresh fruits, chocolate ganache, or caramel sauce.
Frequently Asked Questions (FAQs)
Can I use low-fat cream cheese?
Using low-fat cream cheese will alter the texture and richness of the cheesecake. Full-fat cream cheese is recommended for the best results.
How do I prevent cracks in my cheesecake?
Prevent cracks by not overbeating the batter, baking at a low temperature, and allowing the cheesecake to cool gradually in the oven before refrigerating.
Can I make the cheesecake ahead of time?
Yes, cheesecake can be made a day in advance and stored in the refrigerator. It’s best enjoyed after it has set and chilled overnight.
How long can I store the cheesecake?
Store the cheesecake in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Can I use other berries for the sauce?
Yes, you can substitute blueberries with strawberries, raspberries, or a mix of your favorite berries.
This New York Cheesecake recipe, complete with a tangy blueberry sauce, is a crowd-pleaser that brings a classic dessert to your table. With its creamy filling, buttery crust, and delicious topping, it’s sure to be a hit at any gathering. Enjoy the rich flavors and delightful textures of this timeless treat
