About the Recipe
Behold the New York-style Blueberry Cheesecake, a culinary marvel that beckons with its velvety allure and tantalizing bursts of vibrant blueberries.
Imagine sinking your fork into a slice of this cheesecake masterpiece. The first sensation that greets your palate is the buttery embrace of the graham cracker crust, a perfect foundation that crumbles oh-so-subtly, revealing its sweet, honeyed undertones.
But oh, the star of this divine ensemble is the luscious cheesecake filling. Each bite is an exquisite symphony of creaminess—rich, smooth, and luxuriously dense. The cream cheese, whipped to perfection, dances on your tongue, leaving an ethereal sensation that lingers, inviting you to take yet another forkful.
And then, there are the blueberries—fresh, plump, and bursting with fruity perfection. They're not just a topping; they're a burst of juicy vibrancy, a delightful surprise that cuts through the creaminess with their tart sweetness. These gems, lovingly nestled atop the creamy bed of cheesecake, offer a playful contrast, painting each bite with a symphony of flavors that is both harmonious and tantalizingly tangy.
The marriage of these elements is a true celebration for your senses. It's not just a dessert; it's an experience—an indulgent journey through layers of velvety richness and the bright, refreshing zest of blueberries. With every heavenly forkful, you'll find yourself falling deeper under the spell of this New York-style Blueberry Cheesecake, its flavors weaving a tale of culinary excellence that leaves you craving more long after the last decadent bite.
Ingredients
For the Crust
1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
For the Filling
4 packages (32 oz total) cream cheese, softened
1 ¼ cups (250g) granulated sugar
4 large eggs, at room temperature
1 cup (240ml) sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
For the Blueberry Topping
2 cups (300g) fresh blueberries
⅓ cup (65g) granulated sugar
2 tablespoons water
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Fresh blueberries for garnish (optional)
Preparation
Step 1
Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to ensure an even, compact crust.
Bake the crust for 10 minutes. Once done, remove from the oven and let it cool while you prepare the filling.
Step 2
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, using a hand mixer or a stand mixer.
Add the eggs one at a time, mixing well after each addition.
Blend in the sour cream, vanilla extract, and flour until the mixture is smooth and well combined.
Step 3
Assemble and Bake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Smooth the top with a spatula to ensure an even surface.
Step 4
This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left.
Step 5
Bake the Cheesecake:
Place the springform pan in a larger baking dish or roasting pan. Fill the larger pan with hot water about halfway up the sides of the springform pan (this helps prevent cracking).
Bake the cheesecake in the preheated oven for about 55-60 minutes or until the edges are set but the center still jiggles slightly.
Step 6
Cool and Chill:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set7
Step 7
Prepare the Blueberry Topping:
In a saucepan, combine the fresh blueberries, sugar, and water. Bring the mixture to a gentle boil over medium heat.
Stir in the cornstarch-water mixture and continue cooking until the sauce thickens and the blueberries burst slightly, forming a syrupy consistency.
Remove from heat and let it cool completely.
Step 8
Final Touch:
Once the cheesecake has chilled and set, carefully release the sides of the springform pan.
Pour the cooled blueberry topping over the cheesecake.
Optionally, garnish with fresh blueberries for an extra pop of color.
Step 9
Serve and Enjoy:
Slice the New York-style Blueberry Cheesecake into generous portions and savor each delectable bite, reveling in the creamy richness and the burst of fruity blueberry goodness.