New York Blueberry Cheesecake Recipe
A New York-style cheesecake is known for its rich, dense, and creamy texture, often achieved by using full-fat cream cheese and eggs. Adding a blueberry topping elevates the cheesecake by introducing a delightful sweetness and tang that contrasts perfectly with the creamy, velvety cake. Here’s a step-by-step guide to making this classic dessert with a homemade blueberry sauce that complements the cheesecake beautifully.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 whole crackers)
- ¼ cup granulated sugar
- ½ teaspoon cinnamon (optional)
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages full-fat cream cheese, softened to room temperature
- 1 ¼ cups granulated sugar
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2 teaspoons lemon juice
- 1 tablespoon all-purpose flour (optional, for extra stability)
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ cup water
- 1 teaspoon vanilla extract (optional)
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
- Baking sheet
- Aluminum foil
Instructions
1. Prepare the Crust
Start by preheating your oven to 325°F (163°C) and grease your 9-inch springform pan lightly with butter or non-stick spray.
In a medium-sized bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until all the crumbs are evenly moistened. The mixture should resemble wet sand. Press the crumb mixture firmly into the bottom of the springform pan, creating an even layer. You can use the back of a spoon or the bottom of a glass to help smooth out the surface.
Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely while you prepare the filling.
2. Prepare the Cheesecake Filling
While the crust cools, begin preparing the cheesecake filling. Using an electric mixer, beat the softened cream cheese in a large bowl at medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl to ensure everything is evenly mixed.
Gradually add the sugar, beating until fully incorporated. Next, add sour cream and vanilla extract, mixing until smooth and combined. Add the eggs one at a time, beating on low speed after each addition until just blended. Avoid overmixing, as it can lead to cracks in the cheesecake during baking.
To help stabilize the cheesecake and prevent cracks, you can sift in a tablespoon of all-purpose flour and mix it into the batter at this stage (optional). Lastly, stir in the lemon juice for a subtle tang that complements the creamy filling.
3. Bake the Cheesecake
Wrap the bottom of your springform pan with two layers of heavy-duty aluminum foil to protect the cheesecake from water as it bakes in a water bath. This will help ensure even cooking and prevent the cheesecake from cracking.
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula. Place the springform pan into a larger baking dish and fill the baking dish with hot water, enough to come halfway up the sides of the springform pan.
Bake the cheesecake at 325°F (163°C) for 55-70 minutes, or until the edges are set but the center is still slightly jiggly. The residual heat will continue to cook the center after it’s removed from the oven.
Once baked, turn off the oven and crack the oven door open. Let the cheesecake sit in the cooling oven for about 1 hour. This gradual cooling helps prevent cracks. After an hour, remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours, preferably overnight, before serving.
4. Prepare the Blueberry Topping
While the cheesecake cools, make the blueberry topping. In a medium saucepan, combine the blueberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the blueberries start to release their juices (about 5-7 minutes).
In a small bowl, mix the cornstarch with a little water to make a slurry. Stir the cornstarch mixture into the blueberry sauce and continue to cook for another 2-3 minutes, or until the sauce thickens. Remove from heat and stir in the vanilla extract, if using. Let the sauce cool completely before spreading it on top of the chilled cheesecake.
5. Serve and Enjoy
Once the cheesecake is fully chilled and set, gently remove it from the springform pan. Spoon the cooled blueberry topping evenly over the top of the cheesecake, letting some of the sauce drip down the sides for a beautiful presentation.
Slice the cheesecake with a sharp knife, wiping the blade clean between each slice for a neat cut.
Tips for the Perfect Cheesecake
- Room temperature ingredients: Always use room-temperature cream cheese, eggs, and sour cream for a smooth, lump-free batter.
- Water bath: Baking in a water bath ensures the cheesecake cooks evenly and avoids cracking.
- Cooling: Cooling the cheesecake slowly, first in the oven and then in the fridge, helps maintain its creamy texture without cracks.
This New York-style blueberry cheesecake pairs perfectly with a cup of coffee or tea, and its richness is complemented by the fresh, tangy blueberry topping. Each bite offers a luscious combination of sweet, creamy, and fruity flavors that are irresistible!
