The New York Cheesecake

Ingredients for 1 servings:

• 200 g wholemeal biscuits
• 110 g butter, melted
• 50 g sugar
• 900 g cream cheese (room temperature)
• 200 g sugar
• 35 g flour
• 5 eggs (room temperature)
• 80 ml whipped cream, 30%
• 1 tbsp lemon zest
• 1 tsp vanilla extract or 1 vanilla pod
• 300 g blueberries, frozen, or fresh blueberries
• 15 g cornstarch
• 50 g sugar
• ⅛ tsp lemon zest

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 14 hours 15 minutes

Cheesecake with blueberry topping

Line a 24cm or 26cm springform pan with baking paper and grease it. Preheat the oven to 180°C (top/bottom heat). For the base, crumble the whole-grain biscuits (e.g., place them in a freezer bag and crush them with a rolling pin). Mix the biscuit crumbs with the melted butter and sugar, spread them on the bottom of the pan, and press them down. Place the pan in the refrigerator. For the filling, place the cream cheese, sugar, and flour in a mixing bowl and mix on medium heat for 2-3 minutes. Add the eggs, one at a time, and mix well. Finally, add the cream, lemon, and vanilla and mix well again. Remove the base from the refrigerator and spread the filling on top. Bake the cake for 15 minutes at 180°C (top/bottom heat), then reduce the heat to 120°C and bake for another 70-90 minutes. The cake is ready when it’s still slightly moist and squishy in the center. Let the cake cool completely, ideally overnight in the refrigerator. We recommend making the cheesecake the day before serving so it can develop its full flavor overnight. For the blueberry topping, thaw the blueberries (fresh blueberries are also a good alternative) and add them to a saucepan with the cornstarch, sugar, and lemon juice. Bring to a boil, stirring constantly, until the sauce thickens slightly. Let it cool briefly and then spread it over the cheesecake.