This creamy New York-style cheesecake, topped with homemade blueberry marmalade, is the perfect balance of rich flavors and silky texture. Whether you use Quark or cream cheese, this decadent dessert is a showstopper. The buttery biscuit crust adds a delightful crunch, while the sweet-tart blueberry topping elevates each bite. Whether you’re making it for a special occasion or simply treating yourself, this cheesecake is sure to become your go-to recipe!
Why You’ll Love This Recipe: You’ll love this cheesecake for its perfectly creamy texture and rich flavor. The combination of cream cheese or Quark with a hint of vanilla makes each bite smooth and luxurious. The homemade blueberry marmalade adds a burst of fruity sweetness that pairs beautifully with the richness of the cheesecake. The best part? It’s surprisingly simple to make, and you can even use your favorite store-bought jam for a quicker version. It’s an elegant yet easy dessert that’s perfect for any celebration or indulgence!
Perfect Occasion: This New York-style cheesecake is ideal for dinner parties, birthdays, or holiday gatherings. It’s a classic dessert that will impress guests, and it’s perfect for making ahead of time. Whether you’re serving it at a formal dinner or enjoying it with a cup of coffee on a cozy evening, this cheesecake is the perfect treat for any occasion.
Decoration Tips: To give your cheesecake a bakery-quality finish, drizzle the blueberry marmalade over the top in a decorative pattern before baking. You can also garnish the cooled cheesecake with fresh blueberries and a dusting of powdered sugar for an elegant touch. Serve the cheesecake on a cake stand or a decorative platter for an eye-catching presentation. If you’re feeling creative, swirl the marmalade into the cheesecake batter for a beautiful marbled effect.
Ingredients for the Crust:
- 15 Petibör biscuits (or any plain digestive biscuits)
- 100g unsalted butter, melted
Ingredients for the Cheesecake Filling:
- 500g Quark or cream cheese (room temperature)
- 1 cup granulated sugar (150g)
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 1/2 tea cup vegetable oil (50ml)
- 1 cup heavy cream (200ml)
- 2 heaping tablespoons cornstarch
- 3 eggs
Ingredients for the Blueberry Marmalade:
- 1 cup fresh or frozen blueberries
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/2 tea cup water (to dissolve the cornstarch)
Instructions:
- Prepare the Blueberry Marmalade:
In a small saucepan, heat the blueberries and sugar over medium heat. Cook until the blueberries soften and begin to break down. Dissolve the cornstarch in the water and add it to the blueberry mixture. Stir continuously until the mixture thickens. Remove from heat and blend until smooth, then set aside to cool. - Prepare the Crust:
Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and using a rolling pin. In a bowl, mix the biscuit crumbs with the melted butter until well combined. Grease the sides of a springform pan and line the bottom with parchment paper. Press the biscuit mixture evenly into the bottom of the pan using the back of a spoon or a flat glass. Place in the fridge to chill while you prepare the filling. - Make the Cheesecake Filling:
In a large mixing bowl, combine the Quark (or cream cheese), sugar, vanilla, oil, heavy cream, and cornstarch. Mix until smooth and well blended. Add the eggs one at a time, mixing gently after each addition to avoid over-beating the mixture. - Assemble the Cheesecake:
Pour the cheesecake mixture over the chilled biscuit crust, spreading it out evenly. Using a spoon or piping bag, drop small dollops of the cooled blueberry marmalade over the cheesecake filling. Swirl the marmalade into the filling using the back of a knife or a toothpick for a marbled effect. - Bake the Cheesecake:
Preheat your oven to 170°C (340°F). Bake the cheesecake in the preheated oven for about 50 minutes, or until the edges are set and the center is still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for about an hour to prevent cracking. - Chill and Serve:
Once cooled, place the cheesecake in the refrigerator to chill for at least 4 hours, or preferably overnight, to allow it to fully set. Before serving, carefully remove the cheesecake from the springform pan. Garnish with more blueberry marmalade or fresh blueberries, if desired.
Enjoy your rich and creamy New York-style cheesecake with a fruity twist!
Storage Tip:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months—just thaw them in the fridge before serving for a quick and delicious treat!
