New York Cheesecake: A Creamy Delight with Blueberry Sauce

Introduction: Embarking on a culinary adventure, I decided to step out of my comfort zone of chocolate mousse and cake, and try my hand at a New York Cheesecake. With a fridge full of cream cheese and a recipe at my disposal, I was ready to explore this uncharted territory. The result? A dessert that was a symphony of flavors – rich, creamy, sweet, and slightly tangy.

Experience: The cheesecake was a revelation. I found myself wondering why I hadn’t tried it sooner. The blueberry sauce, made from the few blueberries I had at home, was the cherry on top. My husband was particularly fond of the sauce. In future, I plan to add a thicker crust, as we both enjoyed that element. I also found the individual cheesecakes more appealing than one large one.

Future Plans: Next on my baking agenda is a batch of bite-sized cheesecakes using my mini muffin pan. Stay tuned for updates!

Ingredients

For the Crust:

• 50 gms Digestive Biscuits, crushed
• 1/2 Tablespoon Sugar
• 2-2.5 Tablespoons Butter

For the Filling:

• 275 gms Cream Cheese (I used 15 Kiri Cheese Squares)
• 1/3 cup (65 gms) Sugar
• A pinch of Salt
• 1 Egg, at room temperature
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Lemon Zest
• 1/4 cup Sour Cream (I used Yogurt)

For the Blueberry Sauce:

• 1/2 cup Blueberries
• 1 1/2 Tablespoon Sugar
• 3/4 teaspoon Cornflour
• A very small pinch of Cinnamon Powder (optional)
• A very small pinch of Salt
• 2 Tablespoons Water
• A drop of Vanilla Extract (optional)
• A small pinch of Lemon Zest (optional)
• 1/4 teaspoon Lemon Juice (or as per taste)