New York Style Cheesecake with Blueberry Compote
By Chef Eunice Power
Ingredients
Vegetable oil, for greasing
200g Gingernut biscuits
50g unsalted butter, melted
340g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
560g cream cheese, at room temperature
250g caster sugar, plus 2 tbsp
5 eggs, beaten
Zest of 1 unwaxed lemon
2 tsp vanilla extract
Pinch of salt
150g frozen blueberries
3 tbsp caster sugar
Juice of 1 lemon
1 tbsp cornflour
Method
- Preheat the oven to 170°C (Gas Mark 3). Line the bottom of a 23cm springform cake tin with baking parchment and grease the sides with vegetable oil. Wrap the base and sides with 3 layers of foil.
- Pulse the biscuits in a food processor until finely ground. Add the melted butter and pulse again to combine. Press the mixture firmly into the base of the tin using the bottom of a small glass to create an even layer. Chill in the freezer while preparing the filling.
- For the cheesecake filling, begin by boiling a kettle of water.
- In a large bowl, beat together 170g of yogurt, cream cheese, and 250g sugar until smooth. Gently fold in the beaten eggs, lemon zest, vanilla extract, and a pinch of salt. Avoid overmixing to prevent air bubbles.
- Pour the filling over the chilled biscuit base. Place the cake tin in a deep roasting tray and carefully pour just-boiled water around it to a depth of 2cm.
- Bake for 50–60 minutes, or until the top is slightly golden and the centre is still slightly jiggly. Remove the tin from the water bath and set aside to cool.
- For the yogurt topping, whisk the remaining 170g Irish Clonakilty Greek-style yogurt with 2 tbsp sugar. Spread evenly over the warm cheesecake for a silky finish.
- Allow the cheesecake to cool completely. Chill uncovered overnight to prevent sogginess.
- For the blueberry compote, combine blueberries, sugar, and lemon juice in a small pan Bring to the boil over medium-high heat, then simmer for 5 minutes. Dissolve cornflour in 1 tbsp water and stir into the blueberry mixture. Simmer 3–4 minutes until slightly thickened. Set aside to cool.
- Remove the cheesecake from the tin and transfer to a serving plate. Spoon over the blueberry compote just before serving.
