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New York baked cheesecake WEB

New York baked cheesecake

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2.885 stars based on 26 ratings

This classic baked New York cheesecake is always a winner, we think it tastes as it is but why not experiment by jazzing it up with some fresh berries or folding in chopped up brownies before you bake it.

 

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:medium

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Ingredients

For the base

  • 140g 5 oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Baking powder
  • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50g 1⅞ oz Butter (unsalted)
  • 1 1 Egg yolk(s) (free range) medium

For the filling

  • 900g 31⅞ oz Cream cheese full fat
  • 190g 6¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tbsp 1tbsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 4 4 Egg(s) (free range) medium

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

    • 140g 5 oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Baking powder
    • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 50g 1⅞ oz Butter (unsalted)
    • 1 1 Egg yolk(s) (free range) medium
  3. Classic mode Step 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. Classic mode Step 4

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

  5. Classic mode Step 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.

    Ingredients for this step

  6. Classic mode Step 6

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

    Ingredients for this step

    • 4 4 Egg(s) (free range) medium
  7. Classic mode Step 7

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

  8. Classic mode Step 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. Classic mode Step 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.