If you follow this recipe you will have yourself a ‘store bought perfect’ New York Baked Cheesecake on your hands – direct from your Thermomix!
You can also hear all about this recipe by listening to Episode 26 of The 4 Blades podcast.
Let’s start by making the base…
You will need:
85g butter
250g raw sugar
200g Digestive biscuits (*can also use simple GF tea biscuits)
- Preheat oven to 180 degrees.
- Line a 20cm round springform pan with baking paper (Joe has a great tip for this in the podcast!)
- Make icing sugar from 250g raw sugar. Speed 10 / 10 seconds.
- Set icing sugar aside, leaving 2 Tbsp in the TM bowl.
- Add Digestive biscuits (200g). Press Turbo 3-4 times until crushed.
- Add 85g butter. 2 minutes / 80C / Reverse+Speed 3.
- Place in baking tray & bake for 10 minutes (you can start making the filling once the base is in the oven – just don’t forget to take the base out of the oven after 10 minutes!) When you take the base out, increase heat to 200 degrees.
Want to make this gluten free?
Either… use Orgran GF Rico Tea Biscuits in lieu of Digestive biscuits
OR use one of the bases from our dairy-free cheesecakes. The pictures in the recipe used the base of the White Choc Nut Cheesecake.
And now on to the filling…
You will need:
3x 250g blocks of Philadelphia cream cheese
Remaining icing sugar
2 Tbsp plain flour (make it GF if you are wanting a GF cheesecake)
1 tsp vanilla extract
1 tsp finally grated lemon zest (if you want to use the Thermomix to zest the lemon DO THIS FIRST)
1 tsp lemon juice
1x 250g tub of sour cream
3 eggs
Ground nutmeg to dust the top
- Set 37 degrees, 25 minutes, Speed 3. Note: this is NOT intended to keep going for the entire 25 minutes, it’s just to ensure the heating element continues at 37 degrees.
- Feed in cream cheese by breaking up the blocks one at a time, until well combined.
- Slowly add in remaining icing sugar, then the flour until well combined.
- Switch off and add the butterfly attachment WHILE cheese is still in the bowl.
- Grate lemon (1 tsp) into the bowl.
- Turn on to Speed 3 while adding in lemon juice (1tsp), eggs (3), vanilla extract (1tsp) and sour cream (250g). Scrape down sides if required. The mixture should be homogenous.
- Butter the sides of the springform pan.
- Pour mixture directly onto base.
- Bake for 10 minutes at 200 degrees then reduce heat to 100 degrees and continue to bake for another 25 minutes.
- Turn oven off, allowing cake to cool for two hours with oven door closed.
- Place in fridge (preferably overnight).
- Dust / decorate with nutmeg on the top.
Voila! You should find yourself with a perfect New York baked cheesecake which is easily cut without turning into a wobbly mess. Enjoy!
New York Baked Cheesecake Thermomix Recipe
- Total Time: Overnight. Best prepared the day before
- Yield: 10-12
Description
This is a classic New York Baked Cheesecake that turns out perfectly everytime. It’s actually the most popular recipe on The 4 Blades blog, so when we were developing the ‘Champion Cheesecakes’ section, it was an absolute must-include. We’ve even had a podcast listener tell us that she makes this to sell at her cafe! If you haven’t tried it before, add this to your list of things to make… it’s one to impress!
This recipe was also featured on Episode 26 of The 4 Blades podcast.
No: Nuts
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Ingredients
- butter – 85g
- raw sugar – 250g
- digestive biscuits – 200g (*can use simple gluten free tea biscuits)
- cream cheese – 750g, blocks
- plain flour – 2 Tbsp, (*can use gluten free flour)
- vanilla – 1 tsp, extract
- lemon – 1 tsp, finally grated, zest
- lemon juice – 1 tsp
- sour cream – 250g
- eggs – 3
- nutmeg – ground
Instructions
- Preheat oven to 180C.
- Line a 20cm round springform pan with baking paper.
- Add sugar (250g) to bowl. Mill Speed 10 / 10 seconds to make icing sugar.
- Set icing sugar aside into a small bowl, then return 2 Tbsp to the mixer bowl.
- Add biscuits (200g) to the bowl. Closed lid / Turbo / 3-4x 1 second blasts until crushed.
- Add butter (85g) to the bowl. Program 2 mins / 80C / Reverse+Speed 3.
- Press biscuit mixture into the base of the tin & bake in the oven for 10 minutes.
- Once the base has finished, remove from oven and increase the temperature to 200C.
- While the base is baking program 25 minutes / 37C / Speed 3. Note: this is NOT intended to keep going for the entire 25 minutes, it’s justto ensure the heating element continues at 37 degrees.
- Feed in cream cheese through the lid, breaking up the blocks one at a time, until well combined.
- Slowly add in remaining icing sugar from Step 4 and the flour (2 Tbsp) until well combined.
- Stop the blades and insert the whisk attachment WHILE the cheese mixture is still in the bowl.
- Grate lemon (1 tsp) into the bowl.
- Turn on to Speed 3 while adding in lemon juice (1 tsp), eggs (3), vanilla extract (1 tsp) and sour cream (250g). Scrape down sides if required. The mixture should be homogenous.
- Butter the sides of the springform pan.
- Pour mixture directly onto base in one smooth movement. This is important if you want your cheesecake to have a smooth top.
- Bake for 10 minutes at 200C then reduce heat to 100C and continueto bake for another 25 minutes.
- Turn oven off, allowing cake to cool for two hours with oven door closed.
- Place in fridge (preferably overnight).
- Dust the top of the cheesecake with freshly ground nutmeg to serve
Notes
- Best kept refrigerated
Keywords: Thermomix Desserts, Free Thermomix Recipes, Vegetarian
I made this for New Years Eve, having not made a baked cheesecake before I approached it with trepidation and posted as such n Facebook. As you can imagine, I received all sorts of advice however I followed your recipe to the letter and it was absolutely perfect, not a crack in sight and my mother in law told me I could easily sell it. A success? Absolutely!
Huzzah!!! Great news Polly!
I have made this and it is good but not great. The true New York cheese cake has creamy cottage cheese in the recipe. I got my recipe from the cafe in New York where folks queue for hours to buy a piece.
Well that sounds like a real winner Patricia! Good for you!
Hi Patricia
Can I have your recipe please x
Turned out perfectly! Thanks guys 🙂
I loved this! Keep up the great work Joe and Bec!
Oh thanks so much Rachel! We’re glad you liked it!
How do you zest a lemon with thermomix? Thanks.
Sorry for the delay Christine! You peel the lemon with a peeler and then blitz it in the TM… Speed 10 / 10 seconds, then repeat if you have any big bits left.
Baked this yesterday – truly amazing! Thank you so much – finally I can make the perfect New York baked cheesecake with a creamy filling, and in the TM! Keep up the great work…
Hello, do you think I could make it without eggs? For allergy reasons. Thank you
Hi Sarah! Sorry for the delay! We are currently on the road. We think it would be tough to make it without the eggs due to the binding effect, but could you try using a standard ‘egg replacer’ product as directed, and see how that goes. Let us know how you go!
Help! I made this last night but after the cooking it was still very very wobbly in the middle. I left for 2 hours with oven off and still a tiny wobble. I put in fridge overnight and firmed up but the texture in centre us not the sand as outside. I’m worried it’s not cooked properly. Is this normal? Pls advise
Hi Davina!
Thanks so much for reaching out!
Could you tell me the diameter of the cake tin? Also was it cooked in a gas or electric oven?
It should be pretty firm all the way through, however if it’s not it will still be safe (and delicious) to eat. The outside will always be a tad more cooked than the very centre but there shouldn’t be a huge difference.
The first time I made it I didn’t have time to let it set in the oven, I took it to a friend’s place who had 2 small kids (I think they were 2 & 3 at the time). They absolutely LOVED the gooeyness of the not completely set cheesecake. Not the desired result I know but it’s not a bad variation either 🙂
I hope I can help you get the result you’re after though.
Looking forward to hearing from you.
Cheers!
Joe
This is a great recipe. Even my wife who does not believe in the thermomix was impressed! And to her mother! And they both ate and loved the cheese cake. My mother in law never tries did she has never tasted , but she tasted this recipe and was hooked
That’s great Raymond! Thanks for letting us know!
This was very easy to make. It seemed too wet &my rubbish oven was too hot & then not hot enough. The middle was still liquid after the cooking time, so I cooked it for an extra 10 mins. It turned out FANTASTIC! The birthday boy & his guests were all totally impressed!
Him Indoors said it was “Up there with the best cheesecake I’ve ever eaten!” Get In!!
That is such great feedback! Glad it was a win for the birthday boy!!!
I want to try making this cheesecake, sounds yum but living in Spain I cant find soured cream. If I substituted it with a thick greek yogurt do you think that would work?
Hi Supino! After much discussion… we’re not too sure! Sorry! As cream cheese is the main ingredient, you could try substituting a really thick Greek yoghurt (plain) or just add more cream cheese. Please let us know how you go!
You could also try to make your own. http://www.culturesforhealth.com/sour-cream
If you are going to sub in yoghurt add 1/4 tsp of baking soda as well.
Good luck!
thanks for your advice. I did try with thick plain greek yougurt & it turned out really good..
BUT then I managed to find soured cream in Carrefour supermarket. This cheesecake turns out really fantastic every time I make it & I’m always asked for the recepie. Thank you
I am in spain too, you can buy sour cream in lidl or spar. Nata agria. I have made this cheese cake substituting plain yogurt for the sour cream, it was still very tasty.
Made this yesterday morning to take to a party last night and RAVE REVIEWS! Everyone LOVED it. I didn’t have a lemon, so ommitted the zest and juice and lightly sprinkled some lemon myrtle sugar on top. Will definately be a regular for upcoming events! YUM! Thank you
I followed the directions to the letter and it ended up cracking- I had the fan on the oven do I need to turn the fan off next time? Or would cooking it in a waterbath be a better idea?
Hi Kate!
Thanks so much for giving this recipe a go!
Cracks in cheesecakes most commonly occur from changes in temperatures or over baking. So you just need to make sure that you avoid opening the door while it’s cooking and also let it cool inside the oven. I’m not too sure about the fan – we’ve got a gas oven so I’m not a pro with fan-forced.
When the cake is cooked you should the middle 5-10cm should be wobbly. This will set as it cools. If there are no wobbly bits after you turn the heat off the cake is over-baked and will probably crack.
Does that help at all??
Joe
I forgot to mention that I have since tried this 2 times with no fan and it’s worked perfectly both times.
That is so good to hear Kate!
When using the fan oven you should adjust the temperature 20 degrees lower than it says on the recipe.I learned this from other chefs and it works:)
Thanks for all your advice on me finding soured cream here in Spain. I actually found it in Carrefour supermarket (creme fraiche/nata acida) 🙂 My cheesecake came out fantastic +++ I had to pass on the recipe to everyone who tried it. Making another today to serve instead of Christmas pudding 🙂
Wow!! I made this for Christmas Day… It was a winner… Thanks
That is awesome to hear! Thanks for the feedback!
I baked it for my husband’s birthday…he loved it! Awesome recipe…thank you!
Our pleasure!
Thanks for sharing this great recipe! I always seem to overcook my cheesecakes but I followed yours to the letter and it was perfect. Making it again to take to my sisters on the weekend!
Great to hear Susan!
Made the cheesecake again and oh my goodness it was superb! Everybody at the table raved about it and we all had seconds! Even was eaten by a young lady who doesn’t normally eat dairy! This is a fabulous recipe and again I say thank you!!! I dressed it up by surrounding it in edible pansies!
Thank you so much for sharing! I made this yesterday as my birthday cake and everyone old and young enjoyed it. Cheers
So good to hear!
would it matter if it was left longer than 2hrs in the turned off oven?
Not at all Kat… that should be fine! Sorry for the delay in getting back to you! How did you go?
It was amazing! Loved by all. I took the pan off too early, while it was still warm and it got a crack so put it back on left it in the fridge or a day and the crack mended and the cake looked perfect.
Hooray! Great to hear!
What texture should it be when ready to pour in?
I’ve just baked this, following your recipe to the letter. I am a little concerned as the cooking time is so short, compared to other baked cheesecake recipes. It’s in the fridge now so I guess we’ll find out tomorrow when we cut it if it needed longer! Here’s hoping it’s perfect though!
Hi Kelly! How did you go? Did you leave it to sit in the oven after cooking?
Hi guys! Just wanted to say thank you for the perfect NY Baked Cheesecake recipe. I’ve made this twice now and about to make it a third time. Both times it has been perfect without a single crack in sight (very different to my previous attempts with other recipes!). I have a question or perhaps a challenge for you. If I wanted to use this recipe and make individual sized mini versions, could you recommend a size and how long I should be baking for?
Heya Danni!
Thanks so much for your patience on my reply. That is a real tricky one! I’ve really been thinking about that one and I’m just not really sure. I think you could make about 6 individual ones which I would probably try for 5 minutes at 200 degrees and then another 10 at 180 degrees, still allowing to cool for 1.5 – 2 hours in the oven… That is a massive guess though, I’ll give it a shot next time I make it. In the mean time we’ll whack it up on the facebook page to see if any of our super smart facey friends have any ideas 🙂 https://www.facebook.com/The4Blades
Hi there, just wondering why the base looks so dark? I assumed it was a chocolate base by the pic
Good pick up Trudy!
For this particular one I needed a GF base so I used the base from the White Chocolate Cheesecake mentioned in Ep 23 of the podcast (http://www.the4blades.com/t4b023-thermomix-dairy-free-cheesecakes/). I didn’t have any GF digestive biscuits and was pretty keen to get it made 🙂
Thanks!
Thank you! Also how long does it keep? Should I store in fridge if I make it day before or my cool pantry in a sealed container ok?
Definitely the fridge! Hmm… as to how long it keeps… we always eat it before that’s a worry…
what a marvellous recipe! Thanks for sharing!
Thanks Corina! It’s a favourite!
Is this recipe for TMX5 or does it need to be adapted
Hi Brenda! This recipe was written for TM31 but you shouldn’t have a problem using a TM5. The only thing I think you have to amend is give a time for the Turbo function of 0.5 seconds – otherwise you are good to go!
Great result for my first ever baked cheesecake. No cracks, and went down a treat with guests.
The only concern i had, was that I had to double the base recipe and it seemed i could have halved the filling. I ended up making mini cupcakes size cheesecake out of the leftover, but wondered if this was normal? After filling my base for the cheesecake i had filling left up and over the blades. I used a regular springform pan.
I kept cooking time the same because I didn’t know what else to do, but it came out perfectly.
Any suggestions for next time I make it?
So pleased you had a great result Rebecca! I guess it would depend on the size of your original tin. Ours was a 20cm springform circular pan, and it fit perfectly. Perhaps if you had a smaller pan you would have some left over. Great idea making mini cheesecakes! Love your ingenuity!
My family recently went to Bali on a holiday and my eldest son (6 years old) and I went to Starbucks whilst my youngest (2 years old) and my wife went to a massager. My son instantly went to the cake display and saw the New York cheesecake. We ordered one and both of us loved it. When we came home my son asked can we go to Starbucks now? I explained to him that there aren’t any Starbucks in Australia and I decided to make a New York cheesecake. Thanks to you two I have made the perfect cake for my family, finally I can cook something. Thank you again
Tim
That is awesome to hear Tim! Sharing the love of the NY Baked Cheesecake! Love it!
Perfect. Served with a strawberry coulis. I’ve never made baked cheesecake before but will certainly be serving it again! Thank you.
Thank you so much for this recipe… it was delicious receiving high praises from my hubby’s relatives especially his uncle who requested an original cheesecake (vs the Japanese cheesecake he normally has)… my children have also asked for 2nd helpings to which I said no as their papa hadn’t had a piece yet (but really actually I want 2nds too…. haha… But shhhhh… lol…). Friend who normally doesn’t like Western style cheesecake or much dessert for that matter was also singing praises for this cake…. thank you heaps….
That is so great to hear Karen! Thank you so much for sharing!
What biscuits did you use please?
Lissy we used McVitie’s Digestive biscuits for non-GF, and Free-licious Tea Biscuits for GF.
Thank you 🙂
Hi, just wondering if you could sub the raw sugar for natvia at all? my husband is T1 Diabetic (since he was 4 yrs old) so wanting to make it with a lot less sugar if possible 🙂 🙂 thank you
Hi Kirsty! I’m not sure about Natvia, but do you use xylitol? Xylitol is a more direct conversion and doesn’t seem to affect blood sugar levels like raw sugar.
Thank you so much for the quick reply. Might have a go later in the week with it 🙂 Made a sugar free pumpkin pie for him today so that’ll last him a couple of days 🙂
Sorry to be a pain. Are digestive biscuits dark Coloured? The base seems to look black/browny not the usual light coloured base on the cheesecake shop American cheesecake.
Sorry I didn’t see this! Great pickup! The chocolate colouring in the picture is from using an alternative gluten free base with almonds / dates / cacao. Apologies, it is misleading!
that’s ok 🙂 that base sounds really good, do you happen to have the recipe for it? it would be good for my diabetic husband.
Hmm… From memory I think it was 2 handfuls of raw almonds, 1 handful of dried or fresh dates and a Tbsp of cacao… you could double that if necessary! 1 minute / Speed 10.
The cooking time is not enough…with the amour of cheese you need at leest 180 degrees for about an hour.
Hi Kitty. We don’t find this to be the case – we’ve had a lot of success with the method above. 🙂
Hi if my springform pan is smaller than 20cm, could I use 2 blocks of cream cheese instead of 3? I normally only use 2 blocks to make a baked cheesecake pre thermomix and was wondering if it would ruin the cheesecake if I used 2 instead of 3 or would I just get a smaller layer of filling?
Great question Alicia! We have only tried the recipe as per that listed above, but please feel free to test it and get back to us!
I made this amazingly yummy cheesecake for the NRL grand final and added black cherries. After draining them well I rolled them in cornflour and plopped them randomly. Then in the oven. So good – everyone loved it.
The photo of this looked AMAZING!!! Clever thing you are!
i love this recipe however i am finding that the butter is not melted when doing the base after only 3 minutes at 80 degrees. should the butter be softened first or cut up small?
Treena we found this once before too so we have updated the recipe to increase the speed a bit so it combines better. Hopefully you will find this improves it!
Hi, thanks so much for sharing this recipe. I want to portion the ingredients to make multiple mini cheese cakes (easier to serve for kids), is there anything I need to adjust/change? Eg, oven temperature or baking time etc? Thanks so much!!
Hi Deborah! Great question! We haven’t actually made this in any size other than what is mentioned in the recipe, so I’m not able to guide you on this, sorry! Please report back with what you discover!
HOW AWESOME!!! Am New York born and bred and have never made this cheesecake before! it came out GREAT and LOVE the photo (which is on my blog and personal Facebook wall should you wish to see!)
I substituted xylitol for the sugar and icing sugar and used Pure Tahitian vanilla powder for the extract!
Thank you! Am EXCITED!
And we are excited that you are excited Joanne!!! Thank you so much for sharing your experience! We substitute xylitol too and it works a treat!
Best baked cheesecake ever! Made it for dinner at the in-laws and they loved it (and they are difficult to please) & it was so simple. Can’t wait to make it again so I can get more than one piece.
Awesome to hear! Thanks Jo!
Making now…looks & smells delicious…overdosed the lemon zest…should be delicious!!
Awesome! Be sure to let us know how you go!
Hi,
I tried to do this cheesecake and run into some sort of problem I think.
After baking and I’ve waited for 2h with oven closed, I took it out and I had the feeling it wasn’t completely baked.
I used a toothpick and a longer wood skewer to see if it was baked. And the tooth pick came out with a lot of moisture. It was runny I think. Was it supposed to come out dry?
This was after oven and before fridge.
I used a 20cm baking pan, which delivered a cake relatively high.
Any idea on what happened?
Hi Federico! It doesn’t sound like it finished. Every oven is different. Do you tend to have a hot or slow oven?
Hi,
I think it’s a normal oven. But I have my doubts concerning the size of the baking pan. In the recipe it’s mentioned 20cm. But in the photos I think it’s more of 23-25cm. And this makes all the difference.
Because in the photo the digestive biscuits base is only used in the bottom of the cake, not on the side. And when I prepared mine in a 20cm baking pan, I was left with enough for the bottom, sides and it was too much.
When I poured the filling it was a bit high, it almost reached the edge of the baking pan, and I didn’t used the entire preparation. And I followed everything by the letter.
If the baking pan is a bit larger, it will used the entire base only on the bottom, the entire filling preparation and won’t be too high. This way it will properly cook.
So thinking about it, I believe the size of the baking pan mentioned here in the recipe is wrong. It should be something between 23 and 25 cm, or larger….?!?
Any thoughts?
Use all of the biscuit base on the base only of a 24 cm springform tin. Perfect!
The best cheese cake ever! We have made it so many times and it is a winner every time 🙂
I am using a lager baking tin, I think it is 24 cm or so. Also I use a bit more of the biscuits. Not really using the scale just added a couple more. It works. It doesn’t have any impact on the baking time. Well every oven is different and I usually check it out when using a new recipe. 🙂 🙂
Awesome!!!
Made this today. OMG…. Amazing in every way. Bought a tin of mixed berries in syrup and put a few on top. Yum yum yum.
Yay! That’s awesome feedback, thank you so much!
Can I male the base a few days in advance and what is the best way to keep it until baking the whole cake?
Hi Tanja! Apologies for missing this! We haven’t tried this before so unfortunately can’t give you any guidance on it. Please let us know how it turns out for you!
What a winner cheesecake this is!!! SOOOOO impressed with it and those who we’re privileged to try it before it was all gone, absolutely raved about it. I have cooked two in one week….. Today’s is for a farewell dinner tomorrow night, specifically requested by the traveller. Looks Just as perfect as the first. It will be a struggle to wait until tomorrow night to try it. Love your work!!! Thank-you, thank-you, thank-you. ?
Our pleasure Carmen! How awesome to hear! Did it go down well at the second event?
Best cheesecake I’ve ever made. And the whole family agrees! It’s our new “go to “cheesecake recipie. Consistent every time. Even when the kids make it. Thankyou!!
That is awesome to hear Kylie! So glad to hear that you liked it!
What are digestive biscuits and can you omit the lemon zest and juice
They are a sweet plain biscuit. You can omit the lemon zest / juice, they add flavour rather than substance.
Amazing! I am a bit of a connoisseur of cheesecake… and this is my all time fav! I’ve made lots of the years but this was the easiest and tastiest plus looked pro with not a single blemish or crack. My new go to recipe. Thanks!
Brilliant to hear! Thank you so much!
Hi.. thank you for the recipe. I tried this last night and my hubby commented it’s nice. It’s easier than my own recipe. However, I find that with the amount of sugar used , the cheese cake taste abit too sweet. Could it be because I used castor sugar which I grind it to be icing sugar in TM? or is it because I use different brand of cream cheese ( I used cowhead cream cheese instead of philadephia cream cheese)? Nevertheless thank you for the recipe!
Great question Ricca! It could just be a personal taste. Next time reduce how much sugar you use. We are all so different, aren’t we? That’s the great thing about storing recipes and reworking them. 🙂
hello love love this recipe and everyone i make it for loves it. Question – would really like to make it into mini cheesecakes for Christmas – do i use the same cooking time? or do i adjust the times and if so what would you suggest? thank you in advance
Hi Kirstyn! So glad you love the recipe! We haven’t made them as minis before – I would say the timing would depend on what you were cooking them in. I would suggest keeping a close eye on them and working out the best timing based on your knowledge of the big version. Please let us know how you go!
was going to make them in mini springform tins that i got…might have to do a practice run this weekend before christmas day 🙂
What do u mean by pressing turbo? I’m using a TM5
Hi Jolene! With a TM5 you can just use the turbo function instead of pressing a button. 🙂