Exquisite New York Style Blueberry Cheesecake
Refreshing Blueberry New York Cheesecake, Flourless and Rich
Indulge in a rich, dense New York cheesecake, expertly crafted without flour, and elevated with the bright burst of blueberries. This delightful dessert offers a perfect balance of creamy cheese and tart berries, creating a truly refreshing experience. The foundation is a nutty whole wheat cookie crust, adding both texture and wholesome goodness. A sophisticated treat perfect for any occasion!
Cheesecake Batter
- 450g Cream Cheese, softened to room temperature
- 120g Granulated Sugar
- 20g Cornstarch
- 2 Large Eggs, room temperature
- 100g Heavy Cream
- 80g Sour Cream or Plain Yogurt, room temperature
Cooking Instructions
Step 1
**Prepare the Crust (for an 18cm high cake pan)**
1. Begin by preparing your springform cake pan or mousse ring. Ensure the bottom is securely sealed with aluminum foil if it’s a separate base. Line the sides of the pan with parchment paper or acetate strips.
2. Place the whole wheat cookies in a resealable plastic bag and crush them into fine crumbs using a rolling pin or your hands. Add the softened butter to the crumbs and mix until well combined and the mixture holds together when pressed.
3. Press this cookie mixture firmly and evenly into the bottom of the prepared cake pan to form a solid crust. Place the pan in the refrigerator to chill and set while you prepare the filling.
Step 2
**Make the Cheesecake Batter**
1. In a large bowl, beat the softened cream cheese with a whisk or an electric mixer until it’s completely smooth and free of lumps. Ensure the cream cheese is at room temperature to achieve the best, lump-free consistency. This is crucial for a silky texture.
Step 3
2. Gradually add the granulated sugar to the cream cheese mixture and beat until well incorporated and smooth. Then, add the room temperature eggs one at a time, mixing well after each addition until fully combined. Stir in the sour cream (or plain yogurt) until the batter is smooth and homogenous.
Step 4
3. Whisk in the cornstarch until just combined, using a rubber spatula. For an ultra-smooth batter, it’s recommended to sift the cornstarch over the mixture before gently folding it in. Be careful not to overmix; just ensure no lumps remain.
Step 5
4. Carefully spread the frozen blueberries evenly over the chilled cookie crust in the cake pan. Using frozen blueberries helps prevent them from sinking into the batter during baking.
Step 6
5. Gently pour the cheesecake batter over the blueberries and the crust. Use a spatula or scraper to smooth the top surface of the batter evenly. A smooth surface will result in a beautifully finished cake.
Step 7
**Bake the Cheesecake**
1. Preheat your oven to 180°C (350°F). Prepare a water bath by placing your filled cake pan inside a larger roasting pan and pouring hot water into the larger pan until it reaches about halfway up the sides of the cake pan. This water bath ensures gentle, even baking and a moist texture.
2. Carefully place the cake pan with the water bath into the preheated oven and bake for 15 minutes at 180°C (350°F). Then, reduce the oven temperature to 160°C (320°F) and continue baking for approximately 50 minutes, or until the edges are set and the center is just slightly jiggly. A toothpick inserted near the center should come out clean.
Step 8
**Cool and Serve**
1. Once baked, carefully remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature. Then, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and the flavors to meld.
2. Once thoroughly chilled and set, carefully release the sides of the springform pan. Slice and serve your delicious homemade blueberry cheesecake!
