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Blueberry Cheesecake Recipe

New York-Style Cheesecake Recipe

This Blueberry Cheesecake Recipe makes a stunning dessert for a special occasion. Although this is one of our gourmet cheesecakes, it is a surprisingly simple cheesecake recipe, so don't be put off by the list of ingredients.

This is a New York-style cheesecake recipe: in other words, it is baked gently. Despite all the dairy, this Blueberry Cheesecake recipe is light. I prefer not to refrigerate the cheesecake before serving - I find that this makes it a little heavier. Let it cool to room temperature. This is one of those simple dessert recipes which makes a statement.

For a low-fat version of the Blueberry Cheesecake Recipe, you can use smooth cottage cheese instead of cream cheese.

A little effort

Preparation time: 20 minutes

Cooking time: about 40 minutes

Serves: 10 - 12

You will need:

9½ inch / 25 cm springform pan

heavy duty silver foil

baking tin large enough to hold the springform pan

Ingredients:

Crust:

8oz / 250g digestive biscuits or oatmeal cookies

2oz / 60g butter, slightly melted

Filling:

1lb / 450g cream cheese

8oz /250g cottage cheese

7oz / 200g pale brown sugar (1 cup)

6 eggs, separated

1 teaspoon vanilla essence

2 tablespoons orange zest

8oz / 250g sour cream, extra

Fresh Blueberry Sauce:

1lb / 450g fresh blueberries

¼ cup water

2 tablespoons sugar

2 tablespoons cornflour

Method:

Heat the oven to 350° F / 180° C.
Line the base of the springform cake tin with baking paper. This is easily done if you tear a piece of baking parchment just larger than the base of the tin. Place it over the base and then place the circular side part in place. Click the side part closed, catching the paper as you do so.
Put the digestive biscuits and butter into a processor and blitz until the mixture resembles breadcrumbs. Line the cake tin with a thin layer of the crumb mixture, making sure that the mixture comes well up the sides: it is not pivotal how far up as the cheesecake will set firmly. Avoid making the mixture too thick where the base meets the sides.
Bake the base for 7 - 10 minutes until it is slightly brown.
Beat together the cream cheese, cottage cheese and sugar. Add the egg yolks and continue to beat. Add the orange zest and vanilla essence. Beat until well incorporated.
Beat the egg whites until they hold soft peaks. Fold the egg whites into the cream cheese mixture.
Pour the mixture into the biscuit shell.
Wrap a very large piece of heavy duty silver foil around the base of the cake tin and up the sides. Place the silver foil clad cake tin in the roasting pan. Pour boiling water around the pan until it comes about half way up the side of the cake tin. CAREFULLY, place the roasting tin in the oven and bake for about 40 minutes, or until a skewer inserted into the middle of the cheesecake comes out just clean.
Remove the foil but leave the cake in the tin as this makes the assembly easier. When the cheesecake is cold, smear the extra sour cream over the top. Not only does this add a tart foil to the cheesecake, it prevents the blueberries staining it.
Spoon over the Fresh Blueberry Sauce.
Just before serving, remove the cheesecake from the tin. If you feel brave, you can transfer the cheesecake to a serving plate - alternatively you can leave it on its tin base and just put this onto a pretty plate. Serve this Blueberry Cheesecake Recipe as is or with a dollop of thick cream.

Fresh Blueberry Sauce

Wash the blueberries and add them to a small pot over a low heat. Add the water and sugar. Cook for a few minutes until the sugar dissolves.
Add the cornflour to 2 tablespoons water. Stir until the mixture is smooth. Add to the blueberries. Allow the mixture to come to the boil for just long enough for the cornflour to become translucent and to thicken. Remove from the heat and cool.