New York Cheesecake with Blueberry Sauce

If you’ve never tried a classic New York Cheesecake, this recipe is the perfect introduction. Rich, creamy, and slightly tangy, this cheesecake is easy to make at home and can be prepared as individual mini cheesecakes or one large cake. Enhanced with a luscious homemade blueberry sauce, it’s a dessert that delights the eyes and the taste buds. Brought to you by tinsuf, this recipe is simple yet indulgent, perfect for celebrations or any time you want a decadent treat.

Author: tinsuf
Cuisine: American
Category: Dessert, Cheesecake
Keywords: New York cheesecake, mini cheesecakes, blueberry sauce, creamy cheesecake
Prep Time: 20 minutes
Cook Time: 16–20 minutes
Total Time: Approx. 5 hours 40 minutes (including chilling)
Yield: 6–8 mini cheesecakes

Ingredients

Crust

50 g digestive biscuits, crushed
1/2 tablespoon sugar
2–2.5 tablespoons butter, melted

Filling

275 g cream cheese (about 15 Kiri cheese squares)
65 g (1/3 cup) sugar
A very small pinch of salt
1 egg, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/4 cup sour cream or yogurt

Blueberry Sauce

1/2 cup blueberries
1 1/2 tablespoons sugar
3/4 teaspoon cornflour
A very small pinch cinnamon powder (optional)
A very small pinch salt
2 tablespoons water
A drop of vanilla extract (optional)
A small pinch of lemon zest (optional)
1/4 teaspoon lemon juice, or to taste

Instructions

Prepare the crust: Crush the digestive biscuits into a coarse powder. Mix with sugar, then add melted butter and combine thoroughly. Line a muffin tin with paper liners or grease silicone molds with butter. Place equal amounts of crust in each cup and press down evenly. Cover and refrigerate while preparing the filling.
Make the cheesecake filling: Preheat oven to 150°C (300°F). In a mixing bowl, beat cream cheese until smooth and creamy. Add sugar and salt, mixing gently. Add the egg and mix until incorporated—avoid overmixing to prevent excess air. Stir in vanilla, lemon zest, and sour cream or yogurt. Mix until smooth.
Assemble and bake: Spoon the filling over the chilled crusts. Bake for 16–20 minutes, or until centers are set but slightly wobbly. Remove from oven and let cool completely.
Chill: Cover cheesecakes and refrigerate for 4–5 hours or longer. Properly chilled cheesecakes stay fresh for several days.
Prepare blueberry sauce: In a small saucepan, combine sugar, cornflour, water, salt, and cinnamon (if using). Stir over low heat until sugar dissolves. Add blueberries and cook 3–5 minutes until sauce thickens, allowing some berries to break. Remove from heat and stir in vanilla, lemon zest, and lemon juice. Let cool and store in an airtight container in the refrigerator for up to a week.
Serve: Remove cheesecakes from refrigerator and peel off liners or remove from molds. Spoon blueberry sauce on top. Optionally, serve with fresh berries or drizzle chocolate sauce for extra indulgence.