New York Blueberry Cheesecake

Does it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh ... so creamy. Top with a fresh blueberry sauce or leave it plain and simple.

Either way, it’s definitely going to be your go-to cheesecake recipe! This post is filled with cheesecake baking tips and tricks to ensure yours turns out perfect – just like a New York bakery.

What do you need

For the base

300 gr of digestive biscuits (alternatively dry biscuits)

150 g of melted butter

For the creamy cheese filling

500 g of Philadelphia type cream cheese

100 g of granulated sugar

1 egg

150 g of low-fat white yogurt without sugar + 150 g of fresh liquid cream + 2 tablespoons of filtered lemon juice (for the sour cream)

1 tablespoon of vanilla extract (or 1 sachet)

For the berry glaze

200 g of blueberries

3 large spoons of granulated sugar

3 – 4 tablespoons of fresh blueberries to add to the glaze

How to proceed

Position an oven shelf in the middle of the oven. Heat the oven to 180C

Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

For the crust, melt butter in a medium pan. Stir in digestive biscuit crumbs and 1 tbsp granulated sugar so the mixture is evenly moistened.

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

Then prepare the sour cream: in a bowl, pour the liquid cream, the yogurt and the filtered lemon juice. Mix well.

So in a bowl pour the philadelphia, sugar, vanilla and mix together with an electric whisk. Finally add the egg and mix with a whisk for a few seconds until you get a creamy mixture:

Then add 170 g of sour cream that you prepared earlier to the cream cheese (leaving the leftover aside at room temperature) Finally, mix with a spatula and pour the cream cheese mixture into the biscuit shell.

Bake at 165° for about 1 hour in a hot, static oven in the medium-low part. The secret to having a clear Cheesecake is to cook it at a low temperature and not too high. Once the cooking time has elapsed, take the Cheesecake out of the oven, pour 2 – 3 tablespoons of leftover sour cream on the surface, starting from the side edges and then in the centre. Finally, put it in the fridge right away! Do not create a thick glaze or a too consistent patina, otherwise once cold, you will see the separation: glaze / body. Then after a couple of hours, when the Cheesecake is hardened, pour another 2 – 3 tablespoons of sour cream starting from the edge and then going to the centre.. in this way the topping will be perfectly white and uniform! Finally leave in the fridge to harden for at least 10 hours. An even better day!

When the cake is very cold, prepare the blueberry sauce; by blending 2 tablespoons of blueberries taken from the total with the sugar, 2 tablespoons of water and the lemon juice. Place on the heat, thicken for 3 – 4 minutes, then add the whole blueberries and continue stirring on the heat for another 2 minutes.

Let it cool completely before pouring the sauce over the cake! Your blueberry cheesecake is ready!