تشيز كيك بالتوت الأزرق على طريقة نيويورك

American 30 Mins Prep · 80 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Grease a 22cm springform cake tin.
2. Place the graham crackers in a food processor and blitz until finely ground. Empty the biscuit powder into a bowl along with the sugar and salt. Melt the butter and add to the bowl. Stir everything together to combine. Transfer the base mixture to the cake tin. Using a flat-bottomed measuring cup, firmly press it into the pan, bringing it up the sides of the tin. Place in the oven and bake for approx. 15-20 minutes. Remove from the oven and set aside to cool.
3. Reduce the oven temperature to 150°C, gas mark 2.
4. In a small bowl or measuring jug, whisk 3 eggs, 1 egg yolk and juice of half a lemon. Split and scrape the vanilla bean and stir the seeds into the egg mixture. In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and beat at a medium-low speed until just smooth, approx. 30 seconds to 1 minute. Add 210g of sugar, corn flour and milk and mix on low for a further 30 seconds. Scrape the sides and bottom of the bowl, then mix for another 30 seconds or until the mixture just comes together. With the mixer running on its lowest setting, slowly pour in the egg mixture until just combined. Remove the bowl from the mixer. Fold in the sour cream and 200g of blueberries. Pour the mixture over the biscuit base and lightly tap the tin on the counter a few times to remove any bubbles. Wrap the tin in a large sheet of aluminium foil. Fill a large baking dish (big enough to accommodate the cake tin) halfway with boiling water. Place the wrapped cake tin in the water and carefully transfer the dish to the oven. Bake for approx. 1 hour and 10 minutes – it should jiggle slightly in the centre. Turn off the oven and leave the door slightly ajar. Leave the cheesecake in the oven until cooled to room temperature. Once completely cool, place in the fridge to chill overnight.
5. Meanwhile, make the blueberry sauce. Zest the lemon. Place 130g of the blueberries, 55g of sugar and lemon zest in a small pot over a medium heat. Bring to a simmer and reduce for approx. 5 minutes. Combine the water and corn starch to make a slurry. Add the slurry to the blueberry mixture and cook, stirring, for approx. 1 minute before turning off the heat and adding the remaining blueberries and vanilla extract. Pour into a bowl, allow to cool then refrigerate until required.
6. Place the cheesecake in the fridge to chill overnight.
7. When ready to serve, remove the cheesecake from the tin and top with the blueberry sauce and edible flowers. Slice and serve.

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