Leila.se
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Yummy Pastries
This is a wonderful original recipe from a diner in New York. I love this cake, and even my American friend says it’s the best cheesecake ever. It’s also very easy to make. The cake is easier to cut if you serve it chilled. If the cake gets stuck in the tin use a small knife to run round the edge to loosen it.
MAKES 1 CAKE
New York Blueberry Cheesecake
Crust
- 300 g (11 oz) digestive biscuits
- 150 g (5 oz) unsalted butter, melted
Filling
- 600 g (1 lb/5 oz) cream cheese
- 250 ml (8 fl oz) curd cheese
- 90 g (3 1/2 oz) caster sugar
- 50 g (2 oz) cornflour
- 2 teaspoons vanilla sugar
- 3 organic eggs
- 100 ml (3 1/2 fl oz) whipping cream
- 200 g (7 oz) good quality white chocolate
- 75 g (3 oz) fresh or frozen blueberries
- Preheat the oven to 175¡C/350¡F/gas 4.
- Grind the biscuits finely in a blender and mix the crumbs with the melted butter.
- Press the imixture into the bottom of a nonstick 23 cm (9 in) springform cake tin.
- Bake in the centre of the oven for about 10 minutes. Leave to cool.
- Beat together the cream cheese and curd cheese until creamy.
- Mix together the sugar, cornflour and vanilla sugar and add to the cheese mixture.
- Beat in the eggs, one at a time, at a time and then fold in the whipping cream.
- Break the chocolate into pieces and melt in a bowl set over a pan of simmering water. Stir the chocolate into the cheesecake filling.
- Pour the filling over the crust and sprinkle the blueberries on top.
- Bake in the centre of the oven for about 40 minutes. To prevent the cheesecake from browning, cover it with foil when it is golden brown.
- Turn off the oven and leave the cheesecake to continue cooking in the residual heat for 30 minutes.