# New York Baked Cheesecake Thermomix Recipe

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!