New York cheesecake with sour cream and jammy blueberries

🧾 Ingredients

For the Digestive Biscuit Crust:

• 150g digestive biscuits (or graham crackers)
• 1 tbsp brown sugar
• 90g unsalted butter, melted and cooled

For the Cheesecake Filling:

• 900g cream cheese, at room temperature
• 200g sour cream
• 200g caster (superfine) sugar
• 1 tbsp vanilla extract
• Finely grated zest of 1 lemon
• 4 large eggs, at room temperature
• 1/3 cup (50g) plain (all-purpose) flour

For the Jammy Blueberries:

• 300g blueberries (fresh or frozen)
• 1/3 cup (75g) caster sugar
• 1 tbsp lemon juice

For the Sour Cream Chantilly:

• 300ml thickened (heavy) cream
• 1 tbsp caster sugar
• 2 tsp vanilla bean paste
• 50g sour cream
• 50g Greek-style yogurt

👩‍🍳 Instructions

1. Prepare the Crust:

1. Preheat the oven to 180°C (350°F). Grease and line the base of a 22cm (9-inch) springform pan.
2. In a food processor, blitz the digestive biscuits and brown sugar until fine crumbs form.
3. Add the melted butter and pulse until the mixture resembles wet sand.
4. Press the mixture firmly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

1. Reduce the oven temperature to 160°C (320°F).
2. In a large bowl, beat the cream cheese until smooth and creamy.
3. Add the sour cream, sugar, vanilla extract, and lemon zest. Beat until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Sift the flour over the mixture and fold it in gently until fully incorporated.
6. Pour the filling over the cooled crust in the springform pan.
7. Bake for 1 hour and 10 minutes, or until the center is set with a slight wobble.
8. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
9. Remove from the oven and refrigerate for at least 6 hours, preferably overnight.

3. Prepare the Jammy Blueberries:

1. In a saucepan, combine the blueberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, about 10–15 minutes.
3. Remove from heat and let it cool to room temperature.

4. Make the Sour Cream Chantilly:

1. In a chilled bowl, whip the cream, sugar, and vanilla bean paste until soft peaks form.
2. Gently fold in the sour cream and Greek yogurt until smooth and well combined.

5. Assemble the Cheesecake:

1. Spread a generous layer of sour cream chantilly over the chilled cheesecake.
2. Spoon the jammy blueberries over the top, allowing some to drip down the sides.
3. Serve chilled and enjoy!