7 Responses to “New York Style Cheesecake with Blueberry Sauce”

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   Jigginjessica — May 11, 2011 at 9:14 pm

   Besides the top being a little brown it looks like a perfect cheesecake! I absolutely must try this recipe. Thanks for sharing

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   The Small Boston Kitchen — May 12, 2011 at 2:50 am

   Yes!

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   Amber — March 18, 2013 at 3:02 pm

   Can I use dried blue berries for the sauce.

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     beantownbaker — March 25th, 2013 @ 1:42 pm

     I haven’t tried this sauce with dried berries. I am not sure it would work very well without the addition of some liquid. Maybe some fruit juice?

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   Carol Schu — June 5, 2013 at 7:56 pm

   Just made this cheesecake for dinner guests. It was a big hit. I didn’t have any trouble with burning but the top came out spotted with brown instead of the lovely smooth top. No matter, I covered it with blueberry topping and no one cared. Oh, and… It didn’t crack but I left it in the oven until it was completely cooled. Thanks!!

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     beantownbaker — June 10th, 2013 @ 12:30 pm

     Glad it was a success for you! And yay for no cracking 🙂

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   marie williams — January 19, 2017 at 12:49 pm

   Blueberry sauce…
   I looked at least 20 recipes and this was the best for simplicity of ingredients.

   It didn’t require vanilla, or zest of lemon (which would require a grater$$)

   And best of all it did not require a ton of sugar. I am not much of a cook however your easy to understand directions. And it was great.
   Thank you

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