New York Cheesecake with Blueberry Sauce

Ingredients

Crust

• 50 g digestive biscuits, crushed
• 1/2 tablespoon sugar
• 2–2.5 tablespoons butter, melted

Filling

• 275 g cream cheese (about 15 Kiri cheese squares)
• 65 g (1/3 cup) sugar
• A very small pinch of salt
• 1 egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/4 cup sour cream or yogurt

Blueberry Sauce

• 1/2 cup blueberries
• 1 1/2 tablespoons sugar
• 3/4 teaspoon cornflour
• A very small pinch cinnamon powder (optional)
• A very small pinch salt
• 2 tablespoons water
• A drop of vanilla extract (optional)
• A small pinch of lemon zest (optional)
• 1/4 teaspoon lemon juice, or to taste

Instructions

1. Prepare the crust: Crush the digestive biscuits into a coarse powder. Mix with sugar, then add melted butter and combine thoroughly. Line a muffin tin with paper liners or grease silicone molds with butter. Place equal amounts of crust in each cup and press down evenly. Cover and refrigerate while preparing the filling.
2. Make the cheesecake filling: Preheat oven to 150°C (300°F). In a mixing bowl, beat cream cheese until smooth and creamy. Add sugar and salt, mixing gently. Add the egg and mix until incorporated—avoid overmixing to prevent excess air. Stir in vanilla, lemon zest, and sour cream or yogurt. Mix until smooth.
3. Assemble and bake: Spoon the filling over the chilled crusts. Bake for 16–20 minutes, or until centers are set but slightly wobbly. Remove from oven and let cool completely.
4. Chill: Cover cheesecakes and refrigerate for 4–5 hours or longer. Properly chilled cheesecakes stay fresh for several days.
5. Prepare blueberry sauce: In a small saucepan, combine sugar, cornflour, water, salt, and cinnamon (if using). Stir over low heat until sugar dissolves. Add blueberries and cook 3–5 minutes until sauce thickens, allowing some berries to break. Remove from heat and stir in vanilla, lemon zest, and lemon juice. Let cool and store in an airtight container in the refrigerator for up to a week.
6. Serve: Remove cheesecakes from refrigerator and peel off liners or remove from molds. Spoon blueberry sauce on top. Optionally, serve with fresh berries or drizzle chocolate sauce for extra indulgence.

Troubleshooting & Consistency Tips

For a smooth, creamy texture, ensure cream cheese and egg are at room temperature. Avoid overmixing, which can create cracks or a grainy texture. If you prefer a thicker crust, increase the amount of digestive biscuits and butter. Individual cheesecakes bake faster than a large one, so monitor closely to avoid overbaking.

Storage & Make-Ahead

Store refrigerated cheesecakes in an airtight container for up to 5 days. Blueberry sauce can be made ahead and stored for up to a week. For special occasions, you can prepare crust and filling in advance, then bake and chill closer to serving time.

Why This Recipe Works

This New York Cheesecake recipe balances sweetness with a subtle tang from sour cream or yogurt. Individual portions ensure even baking and a creamy texture, while the crust adds a satisfying crunch. The optional blueberry sauce enhances flavor and adds a vibrant, fresh finish.

Expert Tips

• Use room-temperature ingredients for smooth batter.
• Do not overmix eggs into cream cheese to prevent cracks.
• Mini cheesecakes bake faster than one large cake; adjust timing accordingly.
• Add lemon zest or juice to the filling for a subtle, bright flavor contrast.
• Serve chilled for the best creamy texture.