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New York Style Cheescake

8 Slices |with Blueberry Coulis | Chill for 8 hrs
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
1435 kcal
Protein
: 
11.9g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Barley
  • Cereals containing gluten
  • Oats
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Wheat May contain traces of: Barley, Cereals containing gluten, Oats, Soya)

75 grams

Caster Sugar

300 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Lemon

90 grams

White Chocolate Chips

(Contains: Milk, Soya)

125 grams

Blueberries

Not included in your delivery

60 grams

Butter

1 tbsp

Water

Energy (kJ)6003 kJ
Energy (kcal)1435 kcal
Fat101 g
of which saturates60.3 g
Carbohydrate122.5 g
of which sugars72.4 g
Dietary Fibre3.3 g
Protein11.9 g
Salt1.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Cake tin (24cm ø)
•Small sauce pan

Instructions

1

a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted butter and mix together until the crumbs are completely coated.

c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base. Pop into the fridge to firm up while you make the filling.

2

a) Meanwhile, in a small saucepan on medium heat, combine three-quarters of the sugar and the creme fraiche.

b) Stir well to combine, bring gently to a simmer, then cook, stirring frequently, until slightly thickened, 4-5 mins.

d) Meanwhile, halve the lemon.

3

a) Once the creme fraiche mixture has simmered, remove from the heat. Add the white chocolate chips and squeeze in the lemon juice. Stir until the white chocolate has fully melted and combined, then leave to cool for 5 mins.

b) Once cooled, pour the mixture on top of the biscuit base. 

c) Set in your fridge for 8 hours or ideally overnight.

4

a) When you are ready to serve, in a small saucepan, combine the blueberries, the remaining sugar and the water (see pantry for amount).

b) Pop on medium heat and stir, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins.

c) Serve your cheesecake with a spoonful of blueberry coulis drizzled over the top of each slice to finish.

Enjoy!

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