Subham's Kitchen

Cheesecake (New York Style with blueberry sauce)

• By subham
• February 23, 2020
• No Comments

Preparation time:-  20 minutes                                 Baking Time:- 60 mins (30 mins at 180º, 30 mins at 150ºc)

Serves:-  6-8                                                                 Level of cooking:- Moderate

 

I am sharing a step by step classic no-fail cheesecake recipe with a buttery biscuit crust and creamy filling topped with blueberry sauce. This one is a baked recipe and trust me the final outcome is immensely satisfying. Usually, the base is made of graham or digestive biscuits but I used my homemade butter cookies. You can use any cookies of your choice.

 

 

 

Ingredients

Ingredients for the crust-

• Graham Biscuits- 120 gms (I used my homemade butter cookies)
• Melted Butter- 60 gms

Ingredients for the Batter-

• Creamcheese- 400 gms (Full Fat)
• Sourcream- 200 gms
• Heavy cream- 150 gms(Full Fat)
• Sugar- 150 gms
• Eggs- 2 large
• Condensed Milk- 1/4 cup ( 2 tablespoons)
• Corn Starch- 2 tablespoons
• Vanilla Essence- 1 tablespoon
• Lemon Juice- 1 tablespoon

Ingredients for the Blueberry sauce-

• Blueberries- 120 gms
• Sugar- 100 gms
• Cornstarch- 1 teaspoon
• Water- 2 tablespoons
• Blueberry Jam- 1 tablespoon (Optional)
• Lemon juice- 1 tablespoon

 

 

 

 

 

 

 

 

 

Method

Prepare the crust-

In a plastic bag put the biscuits and break them with the help of a rolling pin.

Put the biscuit crumbs into a bowl and add melted butter. Mix them well and keep it aside

Prepare the 6-inch springform pan with butter and line the base and sides with parchment paper. Now put this mixture into the base and press them to make it smooth by using the bottom of a glass or cup. Now put it in the refrigerator for half an hour to set completely

Preheat your oven at 180º Celsius

Prepare the Batter or Filling

In a mixing bowl add cheese cream and sugar. Whisk it until it’s creamy and the sugar dissolves properly.

Add sour cream in it and mix it well. Now add in the cream, condensed milk, and eggs in it and again whisk everything well until its combined and creamy.

Add vanilla essence, lemon juice, and corn starch and whisk it well. The batter should be smooth, light and airy. Don’t overmix the batter.

Now take out the springform pan from the refrigerator and slowly pour the filling in it and tap it so that there are no lumps and bubbles.

Now cover the pan from outside with an aluminum foil.

Baking /Water Bath

Put the pan in the baking tray and slowly add boiling water into the tray and bake it for exactly 30 minutes at 180ºc.

After 30 minutes, reduce the temperature to 150ºc and bake it further 30 minutes. Turn off the oven and let the cheesecake remain in the oven for 1 hour.

Cooling and Chilling Cheesecake

After the cheesecake cools in the oven for 1 hour, place it on the countertop to cool down completely before putting it in the refrigerator. Chill it in the refrigerator for at least 4-6 hours or preferably overnight.

Blueberry Sauce

Heat a saucepan over medium heat and put sugar, blueberries, blueberry jam, lemon juice and cornstarch mixed with water in it. Mix it well and let it cook for 3-4 minutes. Once it is bubbly then start pressing the berries and crush it with the help of a spoon or spatula. Once it starts to thicken then switch off the gas and let it cool down.

After it has cooled down, then strain it through a strainer and press the berries with a spoon. Your syrup is ready and cool it in the refrigerator.

Final Assemble

Take out the cheesecake from the refrigerator and garnish it with blueberry sauce and relish this creamy cheesecake with a cup of coffee.

 

 

 

 

 

 

 

 

 

Thank you and hope you will like my recipe.