Cheesecake ‘New York’ Style

This entry is filed under Baking Recipes, Dessert Recipes.

soft and velvety with a crisp base

soft and velvety with a crisp base

Oven baked, New York Style cheesecake is my absolute all time favorite cheesecake.  For me, no other cheesecake recipe can compare. It has a unique texture all of its own that’s impossible to resist. 

So  I was quick to nab some Philadelphia cream cheese in my local super the other day when it was on a twoffer (2 for 1 offer).

I searched through some recipe books and began experimenting, messing about with ricotta, mascarpone, double cream and eggs.

One recipe even had me separating the eggs, whipping up the whites before folding them in to the mix and baking the cheesecake in a bain maire (water bath).

What a performance!

It would’ve been OK if the end result tasted sensational, but it didn’t. So I decided to have a go at making up my own version and here it is.

As usual, it’s simple to make without involving lots of (expensive) ingredients. Just good old Philadelphia, plain and simple.

The end result is an authentic, brilliant tasting cheesecake that’s somehow soft yet firm, with a velvety texture that’s incredibly moreish and impossible to resist.

For best results make 6 hours before you need it.

Cheesecake ‘New York’ Style

Serves: 8
Preparation: 15 minutes
Cooking Time:  50-55 minutes – allow to cool & set 4 hours
Effort Level:Easy
Shelf Life:3 days in fridge (if you can keep it that long!)

250g digestive biscuits
125g butter
150g caster sugar
700g Philadelphia cream cheese
3 medium eggs + 1 yolk
1 orange  or lime (zest only)
1 tsp Neilsen Massey vanilla extract
1 tsp cornflour

Mixing bowl
Springform cake tin (8″ or 20cm)
Food processor (or rolling pin and bag)
Electric whisk

Here’s What You Do:
Preheat the oven to 150C/300F/Gas 2.

Lightly grease the base and sides of a springform cake tin.

Roughly break the biscuits and tip into the food processor. Pulse until they become a fine powder. Melt the butter and pour onto the biscuit crumbs, pulse again until well combined (alternatively, crush in a bag with a rolling pin), then press into the base and around the sides of the prepared tin. Bake in the oven for 10 minutes, then remove and leave to cool.

Next beat the cream cheese with 150g caster sugar and the orange or lemon zest until smooth. Now beat in the 3 eggs one at a time plus the extra yolk and vanilla extract. Lastly beat in 1 tsp cornflour until full incorporated into the mix. You want the mixture to be ever so slightly sloppy.

Now pour the mixture onto the biscuit base and gently smooth it out to the sides then slide onto the middle oven shelf for 50-55 minutes. You can also place a roasting tin half filled with water on the bottom shelf ensuring the cheesecake cooks evenly and prevents it from drying out .

Try to resist opening the oven door while the cheesecake is baking as doing so will encourage cracks to appear on the surface (cracks might suggest overcooking as well). Generally speaking your cheesecake is cooked when lightly golden and the outside edges are raised and puffy and have set but the middle remains ever so slightly ‘wobbly’ when you shake the tin.

Turn off the oven leaving the cheesecake inside to cool down for a couple of hours. Once cold, the cheesecake will have shrunk away from the sides of the tin slightly but this is normal.

You can either serve as is, or for a firmer texture, stick in the fridge to chill for an hour or so.


Mmmm - a slice of heaven

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5 Responses to “Cheesecake ‘New York’ Style”

  1. Adie says:

    I discovered this site a week or so ago and have been reading intently since! I took the plunge with this recipe last night and have to say it was fab! I am a bit of a novice in the cooking stakes, I like a go but never seems to turn out like it should in the book if you know what I mean? 😉 This was the dogs doolies!

    Only thing I found was that the mixture almost looked like a thick
    Yorkshire pudding batter when I had finished lol. There wasn’t much ‘spreading to the edges’ required. Not sure where it went wrong there, but I chucked in a couple of extra teaspoons of cornflour just in case. Seemed to set ok though in the end. Gonna have another go and fruit it up a bit for good measure!

    Thanks again


  2. Michele says:

    Dear Chef Wylde
    I just wanted to let you know that this recipe makes the best cheesecake ever. The texture and taste were every bit as good as traditional baked cheesecake we get back home. I sure lucked out when I found your site, cheesecake is one of the things I missed most but not any longer 🙂 🙂 Looking forward to sampling your other recipes soon they look awesome.

  3. Mel Kimmer says:

    Made this yesterday, so simple and very tasty!

  4. Uma says:

    Mr H finds it quite irresistable. Wait till you read about my Creme Brulees.

  5. Simon Ellis says:

    Very sexy

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