At TFN we love a slice of New York cheesecake! This classic cheesecake ranks among the Empire State’s most iconic foods, on par with New York pizza and the city’s best bagels. Like the city itself, this melt in your mouth cheesecake draws inspiration from around the globe – from traditional versions to Japanese and French interpretations. However unlike more fanciful recipes, New York’s classic take on cheesecake eschews toppings or pronounced flavors, with just a hint of vanilla extract or lemon zest to lend a lilting aroma to a blend of sugar, eggs, cream and cream cheese, oozing with happiness in every bite!
However today we’ve tweaked the classic recipe a bit to share a really simple and easy to make cheesecake recipe, that involves no baking and is a perfect solution for when the craving strikes, because it only requires 4 hours chilling time. Also this is egg-less version, so perfect for vegetarians as well.
INGREDIENTS
FOR BLUEBERRY LAYER:
300 g blueberries
25 g caster sugar
Juice of 1/2 lemon
FOR CRUST:
Cooking spray
180 g crushed digestive biscuits. You may use graham crackers or marie biscuits as well.
25 g caster sugar
85 g melted butter
FOR CHEESECAKE LAYER:
240 ml double cream
680 g cream cheese, softened
85 g Greek yoghurt
125 g icing sugar
1 tsp vanilla extract
Zest and juice of 1/2 a lemon
Pinch of salt
METHOD
In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Bring to a simmer and cook until thick and blueberries have burst, creating a jam-like texture. Let cool completely.
Make crust: Grease a 9” x 13” (23cm-x-33cm) baking dish with cooking spray. In a medium bowl, combine digestive crumbs, sugar, and melted butter until mixture resembles coarse crumbs. Press mixture into prepared pan in an even layer.
Make cheesecake layer: In a large bowl, beat double cream to stiff peaks. In another large bowl, beat cream cheese and yoghurt together until smooth. Add icing sugar and beat until no lumps remain. Add vanilla, lemon zest and juice, and a pinch of salt. Fold in whipped cream.
Spread cheesecake mixture over crust, then pour cooled blueberry sauce over cheesecake. Refrigerate until well chilled, at least 4 hours and up to overnight.
Recipe Courtesy : Delish.Com | Photo : Shutterstock
Check out more dessert recipes here.
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