Blueberry NY Cheesecake

I’ve long been at peace with the fact that most of the food I really enjoy isn’t overly healthy. But that’s what the gym’s for right – paleo is a crime against common sense and anyone with joy.

Even those foods which flying solo would classify as “healthy” are better with a touch of the bad. Spinach for example. Delicious. But really at its best sauteed in butter and garlic and laid upon a freshly seared steak. Apples. Delicious cold and crisp in the summer. Even more delicious in the summer when cold and crisp as fermented liquid.

Which brings me to blueberries, our star of today. I can’t actually think of a case where you would eat blueberries on their own – certainly I never have. These powerful purple berries full of antioxidants are perfect for baking – pulled straight out the freezer they’ll add a richness to most cakes and pastries. Particularly useful when you’re about to enter a bakeoff and you realise someone might be making the same thing as you.

BBNYC (BlueBerryNewYorkCheesecake) was the happy accident of a Sunday afternoon. Not only thanks the quick addition of some frozen blueberries, but the breaking of the usual springform tin resulted in using two shallower pushpans. A 60/40 cheese to base ratio was the outcome, which while I wouldn’t recommend for every cheesecake went down very well with a strong tea on Monday afternoon.

Here’s the recipe for a single cheesecake using a 8cm pushpan or loose cake tin:


150g Arnotts Nice
100g Anzacs
150g Unsalted Butter


200g Caster Sugar
750g Cream Cheese
1 Teaspoon Vanilla Extract
2 Teaspoon Grated Lemon Rind
1 Teaspoon Grated Orange Rind
4 Eggs
250ml Sour Cream
100g Frozen Blueberries

Blueberry Sauce:

75g Frozen Blueberries
20g Caster Sugar
15ml Orange Juice


Place the biscuits in a food processor (or big bowl with a rolling pin) and process until moderately crushed. It’s easier doing it manually I find – I like big dirty bits of anzac in my base ;). Combine with the butter and press down in the tin that’s been lined with baking paper and greased. Wrap and place in the fridge for 30 minutes.

Pre-heat your oven to 160C, make sure your rack is in the middle of the oven, otherwise you’ll get cracked cheescake and a sad face.

Combine all your topping ingredients into a mixer and beat gently until just combined. At this point add the eggs one at a time until combined into the mixture and then throw in the fruit. Pour the mix into the tin and bake for 1 hour until just set. Turn the oven off and leave the cake in the oven with the door ajar until cooled.

Blueberry NY Cheesecake - Crustlust


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