Tried and Tested: New York Blueberry Cheesecake

Here is the cheesecake recipe I used for Our Boy's birthday gathering last weekend. It turned out exactly as on the picture in the book!

The recipe comes from Leila Lindholm's book 'A Piece of Cake'. I followed the reciepe almost to the letter except that I halved the amount of cream cheese simply because I thought 600 gram was TOO much (and also I didn't have enough at home). I also used 'only' 100 g dark chocolate pieces (which I didn't melt) instead of 200g white chocolate. There has to be a limit...!

I like the fact that the cake cooks for about 30 mins at the end in the residual heat in the oven.

A little energy saving trick that works for this cake.

Here is the recipe as Leila gives it:

Crust/base:

300 gram digestive bisquits

150 g butter (melted)

 Preheat the oven to 175 degrees.

Grind the bisquits in a blender and mix it with the melted butter

Press the mixture into the bottom of a nonstick 23 cm springform and bake for about 10 mins.

Leave to cool

Filling:

600 g cream cheese

250 ml curd cheese (I used Quark)

90 g sugar

50 g cornflour

2 tsp vanilla sugar

3 eggs

100 ml whipping cream

200 gr white chocolate

75 g fresh or frozen blueberries

Beat the cream cheese and the curd cheese until creamy

Mix sugar, cornflour and vanilla sugar and add to the cheese mixture

Beat in the eggs, one at a time and

fold in the whipping creme

Break the chocolate in pieces and melt in a bowl set over a pan of simmering water.

Stir the melted chocolate into the cheesecake filling.

Pour the filling over the crust and sprinkle the blueberries on top.

Bake in the centre of the oven for about 40 mins.

Cover the cake to avoid browning with foil when it is golden brown.

Turn off the oven and leave the cake to continue cooking in the residual heat for 30 mins.