New York Cheesecake with Blueberry Sauce
For a smooth, creamy texture, ensure cream cheese and egg are at room temperature. Avoid overmixing, which can create cracks or a grainy texture. If you prefer a thicker crust, increase the amount of digestive biscuits and butter. Individual cheesecakes bake faster than a large one, so monitor closely to avoid overbaking.
Storage & Make-Ahead
Store refrigerated cheesecakes in an airtight container for up to 5 days. Blueberry sauce can be made ahead and stored for up to a week. For special occasions, you can prepare crust and filling in advance, then bake and chill closer to serving time.
Why This Recipe Works
This New York Cheesecake recipe balances sweetness with a subtle tang from sour cream or yogurt. Individual portions ensure even baking and a creamy texture, while the crust adds a satisfying crunch. The optional blueberry sauce enhances flavor and adds a vibrant, fresh finish.
Expert Tips
- Use room-temperature ingredients for smooth batter.
- Do not overmix eggs into cream cheese to prevent cracks.
- Mini cheesecakes bake faster than one large cake; adjust timing accordingly.
- Add lemon zest or juice to the filling for a subtle, bright flavor contrast.
- Serve chilled for the best creamy texture.
