New York vanilla cheesecake with blueberries

New York cheesecake with blueberries

Serves 10

  • 250 g digestive biscuits, crushed

  • 150 g unsalted butter, melted

  • 115 g caster sugar

  • 3 tablespoons cornflour

  • 900 g full-fat Philadelphia, at room temperature

  • 2 large free-range eggs

  • 115 ml double cream

  • 1 vanilla pod, seeds of, or ½ teaspoon vanilla extract

  • zest of 1 lemon

  • For the blueberries

  • 400 g blueberries

  • 3 tablespoons caster sugar

Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4.



Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.



Turn the oven to 200°C/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest.



Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.



Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.

Nutritional Information

New York vanilla cheesecake with blueberries

Baked the American way

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0 foodies cooked this
My proper, baked cheesecake is a real treat – don't be shy with the blueberry sauce
Serves 10
1h 10m (plus chilling time)
Super easy
Method

This is such a classic. You must try it.

Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4.

Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.

Turn the oven to 200°C/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest.

Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.

Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 618 31%
  • Carbs 43.3g 17%
  • Sugar 26.2g 29%
  • Fat 44.8g 64%
  • Saturates 26.3g 131%
  • Protein 9.0g 20%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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