New York Baked Cheesecake

    9 hours 55 minutes

    True to the New York style cheesecake this recipe is for a shortbread base with a rich and thick cream cheese baked main layer.

    658 people made this

    Serves: 16 

    • Pastry Base
    • 1 1/2 cups (200g) plain flour
    • 1/3 cup (70g) caster sugar
    • 1 egg, whisked
    • 125g butter, softened
    • Cheesecake
    • 1 kg cream cheese, softened
    • 1 3/4 cups (350g) caster sugar
    • 2 tablespoons plain flour
    • 5 eggs
    • 2 egg yolks
    • 3 tablespoons whipping cream

    Preparation:30min  ›  Cook:1hour25min  ›  Extra time:8hours chilling  ›  Ready in:9hours55min 

    1. Pastry Base: Preheat oven to 200 degrees C. Lightly grease a 25cm springform tin with removable base with oil.
    2. Combine base ingredients and mix well. Spread to the edges of the tin. Prick all over with a fork, then bake in preheated oven for 15 minutes. Allow to cool.
    3. Cheesecake: Increase oven temperature to 230 degrees C.
    4. In a large bowl combine cream cheese, sugar, flour, eggs and yolks. Mix together thoroughly. Add cream and mix only enough to blend together.
    5. Pour filling over base and bake in preheated oven for 10 minutes.
    6. Reduce temperature to 110 degrees C and continue to bake for one hour. Turn oven off, but leave the cheesecake in for another hour. Don't worry if it looks a little jiggly in the centre.
    7. Chill overnight. This is imperative! If desired, top with your favourite fruit or serve plain.

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    Reviews in English (560)


    Even though my first attempt was a flop, I still give this a five for taste. I am not an experienced cheesecake maker, but I looked up some tips and I will make this again today. Here's what I learned: 1)Cream the cheese before adding all your other ingredents. This gets all the lumps out without adding too much air. Eggs are what traps the air. 2) Checking for doneness: One article I read said it should look shiny on top. 3)I added 1 tsp of vanilla and subsituted soured cream for whipping cream and it tasted great. I like the tang the saured cream gives it. 4) Grease your entire tin that way it will avoid cracks. Sorry this is so long, but I wanted to try and save any first time cheesecake makers (like myself) frustration on some of these novice mistakes.  -  18 Jul 2008


    For many years, I have been in charge of baking the dessert for various family celebrations. After baking dozens of cheesecakes, I have found that this cheesecake recipe was the most superior plain cheesecake recipe. The taste and texture were phenomenal -- absolute perfection. I like a slightly dense cheesecake and this was truly was. The shortbread crust was so delicious and blended perfectly with the cake. I believe the temperatures and baking times (as well as the hour cooling time in the oven after baking is complete), were one of the reasons this cake comes out so beautifully textured and decadent. Most of my previous cheesecakes cracked. No cracks in this one. It looked gorgeous. I've unsuccessfully tried water baths in the past. I also believe that water baths add moisture to the cheesecake which negatively affects the density/testure. So, from now on, I will never use a water bath and I will adjust baking times to allow for that one hour oven cooling time. I got rave reviews...Several people insisted that this cheesecake HAD to be from a posh bakery. Thanks to Sandy for posting this great cheesecake recipe.  -  18 Jul 2008


    This recipe is phenomenal! I didn't change a thing and it was absolutely perfect. I have made this twice in the past 2 weeks, much to the joy of my husband and his family who are now absolute cheesecake addicts! I'll never try another again! This great recipe has already become a new family tradition for us!  -  18 Jul 2008