I have never had New York Cheesecake before. I always eat a chocolate mousse or chocolate cake and nothing else.

When I came across this recipe for New York Cheesecake I wanted to give it a try as I had all ingredients on hand. It was also an easy way to use all the cream cheese I had.

I so did the right thing. Seriously.. this is one yummy dessert. I am regretting for not having tried cheesecake in the past. It is so rich and creamy, sweet yet slightly sour.

Yummy. I had very few blueberries at home and I made a sauce using them.

My husband loved the sauce the most. next time I bake this I will add a thicker crust as both I and my husband loved the crust too. I prefer these individual cheesecakes to making one large cheesecake.

Next time I will also make a batch of bite sized cheesecake using my mini muffin pan. I will update when I make them.

Ingredients :

Crust

Digestive biscuits – 50 gms crushed
Sugar – 1/2 Tablespoon
Butter – 2-2.5 Tablespoons
Filling
Cream cheese – 275 gms (I used 15 kiri cheese squares)
Sugar – 1/3 cup, 65 gms
Salt a very small pinch
Egg – 1 at room temperature
Vanilla extract- 1/2 teaspoon
Lemon zest – 1/4 teaspoon
Sour cream – 1/4 cup (I used yogurt)
Blueberry Sauce
Blueberries- 1/2 cup
Sugar – 1 1/2 Tablespoon
Cornflour – 3/4 teaspoon
Cinnamon powder very small pinch (optional)
Salt very small pinch
Water – 2 Tablespoons
Vanilla extract a drop (optional)
Lemon zest a small pinch (optional)
Lemon juice – 1/4 teaspoon or as per taste

Method :