Cake · Cheesecake · Pastry ·
New York Cheesecake with Blueberries
- 300 g Graham cracker crust, digestive biscuits, or cookies of your choice
- 150 grams butter
- 1 dl sugar
- 1 dl corn starch
- 2 tsp vanilla sugar
- 600 g cream cheese
- 2.5 dl quark
- 3 eggs
- 1 dl whipping cream
- 200 g white chocolate
- 1 dl frozen blueberries
- (optional) 1 tbsp lemon or lime juice
- Preheat the oven to 392°F/200°C
- Melt the butter
- Crush the cookies in a mixer and then mix in melted butter.
- Using a food processor, pulse the cookies into crumbs
- Press firmly into the bottom of a 9-inch - 10-inch springform pan.
- Bake for 10 minutes
- In a bowl, mix sugar, corn starch, and vanilla sugar. Add quark and cream cheese. Mix creamy with a hand mixer.
- Raise the oven temperature to 435°F/225°C
- Add the eggs and mix well. Pour in the cream a little at a time while mixing.
- Melt the chocolate in a water bath and add to the mixture.
- Pour the cheesecake batter on top of the crust. Use a spatula to create an even layer. Sprinkle blueberries on top.
- Tip for avoiding the cracks on the cake (optional, the blueberries will sink into the top layer anyway). Wrap aluminum foil around the springform to avoid water from leaking into the form. Boil enough water to fill 1 inch of a roasting pan. Place the pan inside the roasting pan. Carefully pour the hot water inside of the roasting pan and then place the roasting pan in the oven. Alternatively, place a large baking pan filled with 1 inch of hot water on the bottom rack of the oven.
- Bake for 30 minutes. You can cover the pan with aluminum foil when the cake gets golden to avoid burning. Turn off the oven and let the cake stay without opening the oven door for 30 minutes.
- Take out the cake and let it cool. Then cover and refrigerate the cheesecake for at least 6 hours or overnight.
- Serve with your favorite coffee.
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