Try our delicious baked New York vanilla cheesecake recipe with blueberries. This easy vanilla cheesecake is the perfect dessert for sharing serving around 14 people in total. This rich, creamy dessert has its roots in a New York deli. This vanilla version is not too heavy and the blueberries set it off perfectly. The base of this easy cheesecake is made with HobNobs giving it a slightly nutty flavour; you could use another biscuit if preferred – Digestives would work just as well! It will take around 1hr and 40 mins to prepare and bake this easy vanilla cheesecake. Leftovers can be stored in the fridge in an airtight container for up to 2-3 days. Serve with single cream and heaps of fresh berries and watch it disappear in minutes!
- 1½ packets Hob Nob biscuits, crushed100g (4oz) melted butter
- 250g (9oz) caster sugar
- 800g (1lb 12oz) cream cheese
- Pinch of salt
- 2tbsp pure vanilla extract
- 3 large eggs
- For the topping:
- 450ml (15fl oz) soured cream
- 25g (1oz) caster sugar
- 2tsp pure vanilla extract
- Fresh blueberries, to serve
- You will need:
- 23cm (9in) springform cake tin
Preheat the oven to 180°C (350°F, gas mark 4). Cross over two long strips of lightly oiled foil in the tin to remove the cheesecake.
Mix together the Hob Nobs, butter and 50g (2oz) of the sugar. Line the bottom and sides of the cake tin with this mixture, pushing it into the corners, but not thickly (make a mitten out of clingfilm so the crumbs stick to the tin, not to your hands). Store it in the fridge while you make the filling.
Whip the cream cheese with an electric mixer. When soft and fluffy, add the remaining sugar and whisk again. Add salt and vanilla and beat once more. Slowly add the eggs one at a time. Pour this mixture into the lined cake tin and place on a baking sheet.
4 .Bake for 1 hour 10 mins until the cheesecake is set but still has a slight wobble. Allow to sit at room temperature (the risen cheesecake will sink a little during this time) while you make the topping.
Whisk together the soured cream, sugar and vanilla and pour over the cheesecake. Return to the oven for a further 10 mins.Put it in the fridge as soon as it’s cool enough. Gently heat the blueberries in a little water until they’re glossy; serve with the cheesecake as a compote.
The cheesecake will keep for three days in the fridge.