Baked New York cheesecake

    10 hours 40 min

    A deliciously thick and creamy cheesecake with an all butter shortcrust base. Perfect size for dinner parties!


    Glamorgan, Wales, UK
    11 people made this

    Makes: 1 cheesecake

    • For the base
    • 180g plain flour
    • 120g butter, room temperature
    • 5 tablespoons caster sugar
    • 1 egg, lightly beaten
    • For the filling
    • 900g good quality full fat cream cheese
    • 300g caster sugar
    • 4 large eggs
    • 3 tablespoons plain flour
    • 100ml double cream
    • 2 teaspoons vanilla extract

    Prep:40min  ›  Cook:1hr  ›  Extra time:9hr cooling  ›  Ready in:10hr40min 

    1. Preheat your oven to 180 C / Gas 4.
    2. Mix 180g flour, butter, 5 tablespoons caster sugar and 1 egg in a large bowl to make the shortcrust base. Spread around the base and edges of a 23cm loose bottomed cake tin. Prick the bottom a few times with a fork.
    3. Transfer to the oven and bake for 15 minutes until golden. Set the tin aside on a wire rack to cool. Reduce oven temperature to 160 C / Gas 2-3.
    4. For the filling, mix the cream cheese, caster sugar, eggs, flour and cream until you are left with a thick batter like consistency. Pour the filling mixture in the tin over the shortcrust base.
    5. Transfer to the oven and bake for 1 hour. Your cheesecake should rise slightly and have firm edges, the centre should still wobble.
    6. Now transfer to a wire rack and leave to cool at room temperature for 3 hours.
    7. Transfer your cheesecake to the fridge and leave to set overnight, or a minimum of 6 hours. Your cheesecake will collapse if you cut or remove it from the tin early.
    8. Decorate as desired although it is heavenly by itself. Cut with a warm knife and serve with coffee for a delicious after-tea treat!

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    I had a recipe years ago but can't find it. Mine was very similar but had rum soaked reasons in, do you think it would be possible to add them to filling. Thank you. I've not yet tried making this  -  29 Oct 2016