New York Vanilla Cheesecake With Blueberries recipe
Delight in the irresistible indulgence of a New York Vanilla Cheesecake with a luscious blueberry topping.
This heavenly dessert combines the creamy richness of classic New York cheesecake with the vibrant burst of juicy blueberries, creating a symphony of flavors that will transport your taste buds to dessert heaven.
Sink your fork into the velvety smooth vanilla-infused cheesecake, its velvety texture melting in your mouth with each delectable bite.
As you savor the delicate sweetness of the cheesecake, the tangy, slightly tart blueberry compote adds a burst of fruity freshness, perfectly balancing the richness of the cheesecake.
This New York Vanilla Cheesecake with Blueberries is a show-stopping dessert that promises to be the centerpiece of any occasion, whether it’s a family gathering, a dinner party, or simply a well-deserved treat for yourself. Indulge in the decadence of this dessert masterpiece and let it whisk you away to a world of pure dessert bliss.
New York Vanilla Cheesecake
Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4.
Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.
Turn the oven to 200°C/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest.
Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.
Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- For the blueberry topping:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully incorporated.
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
- Place the springform pan on a baking sheet and bake in the preheated oven for about 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- While the cheesecake is baking, prepare the blueberry topping. In a saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, about 10-15 minutes. Remove from heat and let it cool.
- Once the cheesecake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- When ready to serve, remove the cheesecake from the springform pan and transfer it to a serving platter. Spoon the blueberry topping over the cheesecake, spreading it evenly.
- Slice and serve your New York Vanilla Cheesecake with Blueberries, and enjoy!
- Softened cream cheese: It's important to ensure that the cream cheese is fully softened before using it in the filling. This will result in a smoother and creamier texture for the cheesecake. Take the cream cheese out of the refrigerator at least 1-2 hours before starting the recipe.
- Room temperature ingredients: It's ideal to use room temperature ingredients, including the eggs and sour cream, as this will help them blend more easily with the cream cheese and result in a smoother batter.
- Avoid overmixing: When mixing the cheesecake batter, be careful not to overmix, as this can introduce too much air into the batter and potentially lead to cracks on the surface of the cheesecake.
- Baking time and temperature: The baking time provided in the recipe is an approximate guideline. Ovens can vary, so it's important to monitor the cheesecake closely during the baking process. The edges should be set, and the center should have a slight jiggle when gently shaken. Overbaking can result in a dry texture.
- Cooling and chilling: After baking, it's crucial to allow the cheesecake to cool gradually. This helps to prevent cracking. Once cooled, refrigerate the cheesecake for several hours or overnight before serving to allow it to fully set and develop its flavors.
- Blueberry topping: The blueberry topping can be prepared while the cheesecake is baking or cooling. Feel free to adjust the sweetness and consistency of the topping according to your preference. If desired, you can also use frozen blueberries or substitute with other fresh berries.
- Slicing and serving: When ready to serve, use a sharp knife dipped in hot water to make clean slices. Wipe the knife clean between each cut for neat slices. Serve the cheesecake chilled, and consider garnishing with additional fresh blueberries or a dollop of whipped cream for an extra touch.