Baked New York cheesecake

Baked New York cheesecake


1 person made this

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

Samaj01 Glamorgan, Wales, UK

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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