New York Cheescake with Bluberry Sauce

September 08, 2018
Authentic New York Cheesecake is a tall, dense, and incredibly creamy style of cheesecake made with sour cream and baked before serving. This cheesecake is topped with blueberry sauce.


For the base
1/2 cup crushed digestive biscuits
4 tbsp melted butter (salted)

For the cheesecake filling

250g cream cheese (room temperature)
1/2 cup sour cream (125 ml)
2 medium sized eggs (room temperature)
1 teaspoon vanilla
1/3 cup sugar

For the blueberry sauce
1 cup fresh/ frozen blueberries
1/4 cup sugar
2 tbsp water


  1. Prepare a 6'' spring-form pan lined with baking paper to the base. Seal the bottom of the pan with aluminium foil to avoid any leaks.
  2. Add melted butter to the crushed digestive biscuits and mix well. Press this mixture into the baking pan and compress it using a glass to make the base nice and even. baking this for 10 minutes in a preheated oven under 180 degrees Celsius. once baked let it cool completely.
  3. In a bowl, whisk or beat cream cheese with sugar until creamy and soft. (beat in medium speed around 30 seconds)
  4. Then add one egg at a time while beating in a medium speed.
  5. Next add the sour cream and vanilla and beat for about 30 seconds. (Make sure you don't over beat)
  6. Pour this filling in to the spring-form pan prepared and water bath bake under 180 degrees Celsius for one hour. (When baking, place the spring-form pan on another baking tray and fill one inch height water)
  7. After baking for one hour, leave it in the oven for about two hours. It is completely okay if it shakes but the top layer must be firm.
  8. Once baked loosen the edge using a sharp knife and then cover and refrigerate at least 4 hours or overnight.
  9. To make the sauce, Add the blueberries ,1/4 cup sugar and 2 tbsp water to a pan and bring to boil in medium heat and simmer until you get a thick sauce. Let it cool and refrigerate. Pour it when you are about to serve. Enjoy!!

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