New York based cheesecake - recipe

New York based cheesecake

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  • Serves

  • Cook

  • Skill



For the base

For the filling

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  1. 1

    Preheat the oven to 150°C (fan 130°C, gas mark 2) and grease and line the base of a 23cm round springform tin.

  2. 2

    To make the base place the flour, baking powder, caster sugar and butter into the bowl of your mixer and beat together until you get a fine crumb consistency. Mix in the egg yolk.

    For this step you'll need:

    • 140g Plain white flour
    • 1tsp Baking powder
    • 50g Unrefined golden caster sugar
    • 50g Butter (unsalted)
    • 1 Egg yolk(s) (free range) medium
  3. 3

    Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.

  4. 4

    Place in the oven and bake for 20-25 minutes to set the base. Leave to cool while you make the filling.

  5. 5

    Beat together the cream cheese, caster sugar and vanilla bean paste until the mixture is very smooth and thick, taking care not to over beat.

    For this step you'll need:

    • 900g Cream cheese full fat
    • 190g Unrefined golden caster sugar
    • 1 tbsp Vanilla bean paste
  6. 6

    Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture.

    For this step you'll need:

    • 4 Egg(s) (free range) medium
  7. 7

    Spoon this into the tin on top of the baked base, spread it evenly across the base.

  8. 8

    Wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to overcook it.

  9. 9

    Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge. Serve on its own or with fresh berries.

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