I have never had New York Cheesecake before. I always eat a chocolate mousse or chocolate cake and nothing else.
When I came across this recipe for New York Cheesecake I wanted to give it a try as I had all ingredients on hand. It was also an easy way to use all the cream cheese I had.
I so did the right thing. Seriously.. this is one yummy dessert. I am regretting for not having tried cheesecake in the past. It is so rich and creamy, sweet yet slightly sour.
Yummy. I had very few blueberries at home and I made a sauce using them.
My husband loved the sauce the most. next time I bake this I will add a thicker crust as both I and my husband loved the crust too. I prefer these individual cheesecakes to making one large cheesecake.
Next time I will also make a batch of bite sized cheesecake using my mini muffin pan. I will update when I make them.
Ingredients :
Crust
- Digestive biscuits – 50 gms crushed
- Sugar – 1/2 Tablespoon
- Butter – 2-2.5 Tablespoons
Filling
- Cream cheese – 275 gms (I used 15 kiri cheese squares)
- Sugar – 1/3 cup, 65 gms
- Salt a very small pinch
- Egg – 1 at room temperature
- Vanilla extract- 1/2 teaspoon
- Lemon zest – 1/4 teaspoon
- Sour cream – 1/4 cup (I used yogurt)
Blueberry Sauce
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