New York Baked Cheesecake

Recipe by: Sandy
Saved as a favourite by 162 cook(s)


Ready in 9 hours 55 minutes
Picture by: Sonya M.
True to the New York style cheesecake this recipe is for a shortbread base with a rich and thick cream cheese baked main layer.


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 method

Prep: 30 minutes |Cook: 1 hour 25 minutes | Extra time: 8 hours, chilling
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.


  • Energy 2072.75 kJ
  • Protein 9.5 g
  • Total Carbs 38.3 g
  • Fibre 0.4 g
  • Sugar 27.8 g
  • Total Fat 34.5 g
  • Saturated Fat 20.8 g
  • Sodium 295 mg