Name: New York Cheesecake With Burst Blueberries
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 10
Cuisine: American
Ingredients: 275g Digestive Biscuits; 100g Bran Flakes; 130g Butter; 370g + 1 Tbsp Granulated Sugar; 600g Softened Full-Fat Cream Cheese; 1 Log Goat's Cheese; 100g Double Cream; 1 Tbsp Vanilla Paste; 1 Lemon; 2 Tbsp Cornflour; 3 Eggs; 1 Egg Yolk; ½ Tsp Salt; 500g Blueberries

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Outrageously good. This creamy yet fruity cheesecake is finished with beautifully burst blueberries for a decadent take on your classic New York Cheesecake.

New York Cheesecake With Burst Blueberries

Preheat the oven to 175°C. Add the biscuits and bran flakes into a food processor, break them down into a fine crumb. If you don't have a food processor, add them into a large ziplock or sandwich bag and bash them with a rolling pin or the bottom of a pan until they break down into fine crumbs.

Melt the butter and mix into the biscuit crumbs with 1 tsp of fine salt and 1 tbsp of sugar. The mixture should be sandy but once you squeeze some of it, it should be able to retain the shape without easily crumbling apart.

Lay a round piece of baking paper onto the bottom of a 20cm springform pan, butter the inside of the springform pan on all sides, including the baking paper. Add 60% of the crumb mixture into the springform and evenly push the mixture into the sides. Using a glass or something with a 90° angle, push and compact the crumbs into the sides of the pan, making sure they come up the sides completely. Add the remaining crumbs and push into the bottom of the springform pan. Parbake the crust in the oven for 10-12 mins, until set.

Once the crumb base is cooling, turn the heat up to 200°C.

Add the room-temp softened cream cheese into a large bowl with the goat's cheese, vanilla paste and salt. Mix together.

In another bowl, massage together the zest of ½ a lemon and 250g of granulated sugar. Whisk through the cornflour until incorporated. 

Crack the eggs and egg yolk into another bowl and give them a whisk. Gradually stir the sugar mixture and eggs into the cream cheese, alternating between both.

Heat up the double cream in a small saucepan over high heat until it comes to a boil. Whisk it into the cream cheese mixture in one steady stream — this warms the batter and helps release any air pockets that may have been introduced whilst whisking. 

Place the crumbed pan onto a baking tray, then slowly pour the batter into it. Bounce a spoon on the surface of the batter to dislodge any air bubbles, keep doing this until no more bubbles come up.

Bake the cheesecake at 200°C for 12-15 mins until the cheesecake has puffed slightly. The top may start to go golden, this will bring more flavour to the cheesecake. Turn the oven off and open the oven door slightly for 10 mins.

After 10 mins, lightly ‘drape’ foil on top of the cheesecake, close the oven door, and turn the oven up to 120°C. Bake for 1-1.5 hrs until the cheesecake has set and only the middle has a slight wobble (the wobble shouldn’t touch the edges, only the middle).

Turn the oven off, and let the cheesecake cool down in there for 45 mins. Remove it from the oven and let it cool fully at room temperature, before placing it in the fridge for a minimum of 12 hours. Before serving, let the cheesecake come up to room temperature.

Whilst the cheesecake is in the fridge, add half the blueberries, ½ tsp of salt, 120g granulated sugar and the juice of the zested lemon into a saucepan. Mix together and let macerate for 10 mins. Then, turn the heat up to medium and cook the mixture down until the blueberries release their juices and the mixture gets thicker, 6-8 mins. Add the remaining blueberries and cook for another 2-3 mins. Remove from the heat and transfer to a bowl. Let the blueberries cool down completely before serving.

Slice up your cheesecake and drizzle over the burst blueberries. 

I made this over the weekend and it turned out excellently! THe branflakes keep the base nice and crunchy.

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Chloe René

Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.

American

Veggie

New York-Style
Cheesecake
With Burst Blueberries

Preheat the oven to 175°C. Add the biscuits and bran flakes into a food processor, break them down into a fine crumb. If you don't have a food processor, add them into a large ziplock or sandwich bag and bash them with a rolling pin or the bottom of a pan until they break down into fine crumbs.

Melt the butter and mix into the biscuit crumbs with 1 tsp of fine salt and 1 tbsp of sugar. The mixture should be sandy but once you squeeze some of it, it should be able to retain the shape without easily crumbling apart.

Lay a round piece of baking paper onto the bottom of a 20cm springform pan, butter the inside of the springform pan on all sides, including the baking paper. Add 60% of the crumb mixture into the springform and evenly push the mixture into the sides. Using a glass or something with a 90° angle, push and compact the crumbs into the sides of the pan, making sure they come up the sides completely. Add the remaining crumbs and push into the bottom of the springform pan. Parbake the crust in the oven for 10-12 mins, until set.

Once the crumb base is cooling, turn the heat up to 200°C.

Add the room-temp softened cream cheese into a large bowl with the goat's cheese, vanilla paste and salt. Mix together.

In another bowl, massage together the zest of ½ a lemon and 250g of granulated sugar. Whisk through the cornflour until incorporated.

Crack the eggs and egg yolk into another bowl and give them a whisk. Gradually stir the sugar mixture and eggs into the cream cheese, alternating between both.

Heat up the double cream in a small saucepan over high heat until it comes to a boil. Whisk it into the cream cheese mixture in one steady stream — this warms the batter and helps release any air pockets that may have been introduced whilst whisking.

Place the crumbed pan onto a baking tray, then slowly pour the batter into it. Bounce a spoon on the surface of the batter to dislodge any air bubbles, keep doing this until no more bubbles come up.

Bake the cheesecake at 200°C for 12-15 mins until the cheesecake has puffed slightly. The top may start to go golden, this will bring more flavour to the cheesecake. Turn the oven off and open the oven door slightly for 10 mins.

After 10 mins, lightly ‘drape’ foil on top of the cheesecake, close the oven door, and turn the oven up to 120°C. Bake for 1-1.5 hrs until the cheesecake has set and only the middle has a slight wobble (the wobble shouldn’t touch the edges, only the middle).

Turn the oven off, and let the cheesecake cool down in there for 45 mins. Remove it from the oven and let it cool fully at room temperature, before placing it in the fridge for a minimum of 12 hours. Before serving, let the cheesecake come up to room temperature.

Whilst the cheesecake is in the fridge, add half the blueberries, ½ tsp of salt, 120g granulated sugar and the juice of the zested lemon into a saucepan. Mix together and let macerate for 10 mins. Then, turn the heat up to medium and cook the mixture down until the blueberries release their juices and the mixture gets thicker, 6-8 mins. Add the remaining blueberries and cook for another 2-3 mins. Remove from the heat and transfer to a bowl. Let the blueberries cool down completely before serving.

Slice up your cheesecake and drizzle over the burst blueberries.

Munchies

Pudding

Digestive Biscuit

Gram

Bran Flake

Butter

Granulated Sugar

Cream Cheese

Cheese

Goat Cheese

Double Cream

Vanilla Bean Paste

Tablespoon

Lemon

Cornflour

Egg Yolk

Salt

Teaspoon

Blueberry

Cakes

Desserts

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New York Cheesecake, Mob-style. Creamy yet fruity and garnished with burst blueberries, say hello to your new favourite cheesecake recipe.

Best New York Cheesecake Recipe — How To Make New York Cheesecake

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