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NYC Berry Cheesecake 🫐

What better way to start the week than some wholesome baking content! 👩🏻‍🍳🤤

Cheesecakes are one of our fav dessert, this one is super creamy with the perfect blend of tartness and sweetness 🤤 and this recipe is one of our best ones that we've kept under our sleeves ... 👀

Using the same cheesecake mixture, you can make a variety of flavours and combination and they make a PERFECT gift. We've gifted these before and trust us, they never disappoint!

🕒 90 minutes 👤 6-8 people


Biscuit base

  • 140g Rich Tea Biscuit (crushed)

  • 140g Ginger Nut Biscuit (crushed)

  • 120g Butter (melted)

  • 20g sugar

  • 1 tsp salt

Cheesecake Mix

  • 600 g cream cheese (microwaved for 30 seconds until warm)

  • 25g sugar

  • 2 eggs

  • 75g fresh cream

  • 75g plain yoghurt

  • 1.5 tsp lemon juice

  • 1 tsp Vanilla essence (optional)

  • 30g flour (sifted)

  • 130g fresh blueberries

Blueberry Compote

  • 150g frozen blueberries

  • Half of lemon juice

  • 1 tbsp lemon zest

  • 80g sugar


Biscuit Base Method

  1. Pre-heat oven to 170°C

  2. In a bowl, combine biscuit base ingredients and mix to combine. (It should be the consistency of wet sand)

  3. Line 2 loaf tins with parchment paper and evenly divide the biscuit base mixture in the 2 tins.

  4. Press down firmly to create an even layer.

  5. Bake for 8-10 mins at 170°C while you prepare the cheesecake mixture.

Cheesecake Mix

  1. In a large bowl, cream the cream cheese and sugar until thoroughly combined. (We used a hand mixer to do this!)

  2. Add you eggs, one at a time and mix. (✨ PRO TIP: Crack you eggs into a small bowl first to make sure there aren’t any shells before adding into the mixture)

  3. Pour your cream, yoghurt, lemon juice & vanilla extract and mix to combine.

  4. Add your sifted flour and gently mix until combined.

  5. Fold in fresh blueberries.

  6. Remove the loaf tin from the oven and evenly divide the cheesecake mix into each of the tins.

  7. Using a bain-marie method, bake & cover with tin foil for 40 mins in a preheated oven at 170°C.

  8. After 40 mins, remove the tin foil & bake for another 20 mins.

  9. Remove from oven and allow to cool in the tin for at least 3-4 hours or better to cool overnight.

Blueberry Compote

  1. In a small pot, in med-low heat, add frozen blueberries, lemon juice, lemon zest and sugar.

  2. Mix this consistently to avoid berries sticking and burning on the Botton of the pot.

  3. Bring to a low simmer until the compote starts to thicken.

  4. Remove the cheesecakes from the tin and peel off the parchment paper and add your berry compote at the top. Allow the compote to drizzle on the sides for a rustic look!

  5. Optional: top with more fresh blueberries, mint and lemon zest and enjoy!


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