Classic NY Cheesecake with Blueberry Compote
A classic and delicious NY cheesecake! This recipe is actually the recipe of an old neighbour who my family used to baby sit for. She made a phenomenal cheesecake and this was her recipe. It is airy yet smooth, creamy, firm and flavourful! Perfect to go with homemade fruit compote.
Equipment
- 1 springform pan (8 inches)
Ingredients
For the crust
- 250 grams honey graham cracker
- 100 grams melted unsalted butter
- Pinch of salt
For the filling
- 2 250 gram blocks of cream cheese at room temperature
- 3/4 cup of golden brown sugar
- Pinch of salt
- 3 tablespoons of all purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs at room temperature
- 1 cup full fat plain Greek yogurt
For the blueberry compote
- 1 pint fresh blueberries
- 1/4 – 1/3 cup sugar
- 1/3 cup water
- juice from 1/2 lemon
- 1/2 tablespoon of cornstarch
Instructions
Blueberry Topping
- In a sauce pan, mix blueberries, sugar, water and lemon juice and stir, simmering on low until until berries start to burst.
- When berries begin to burst, mix in your cornstarch, heat for about 3 more minutes and set aside. You want to mixture slightly runny because as it cools it thickens significantly.
- Let cool and store in air tight container and place in fridge until ready to use.
Crust
- Grease a springform pan with butter and line the bottom with parchment paper.
- To prepare crust, in a food processor, blend your graham crackers until they form even crumbs.
- Pour graham cracker crumbs into a bowl and mix in your melted butter and your pinch of salt until evenly distributed.
- Pack your graham mixture at the bottom and side of your 9 inch springform pan and use a measuring cup to help you press it down. It should come about 2 inches up the sides of your pan. Really pack down your crust.
- Set aside and let rest for 30 minutes in the fridge before filling.
Cheesecake
- Preheat your oven to 300 degrees and on the bottom shelf, fill a pan with water and leave in oven.
- Using a hand mixer, beat your blocks of cream cheese in a large mixing bowl. Add your golden brown sugar and mix until all the sugar is dissolved. You can beat on medium speed
- Add your vanilla, flour and yogurt and beat until evenly distributed and smooth.
- Turn your hand mixer to low and beat in your eggs one at a time until incorporated.
- To not over mix and make sure to scape side of your bowl with a scraper periodically.
- When eggs are incorporate, turn off hand mixer and use spatula to fold batter to try and get rid of any air bubbles. Sometimes it may be necessary to very gently pick up and tap the bowl on the counter to get rid of air bubbles.
- Pour pour your batter into a prepared crust.
- Place in your heated oven and bake for an hour to an 1 hour and 10 minutes.
- When finished, crab open your oven with a wooden spoon and let cool in oven for at least 30 minutes to help prevent cracks in your cheesecake.
- When done, take out of oven, let sit at room temp for about another 30 minutes and place in fridge for 5-6 hours to completely set.
- When ready to eat, slice with a clean sharp knife and spoon your compote over it!
