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.

New York Baked Cheesecake

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)

  1. Preheat oven to 180 degrees.
  2. Line a 20cm round springform pan with baking paper (Joe has a great tip for this in the podcast!)
  3. Make icing sugar from 250g raw sugar. Speed 10 / 10 seconds.
  4. Set icing sugar aside, leaving 2 Tbsp in the TM bowl. 
  5. Add Digestive biscuits (200g). Press Turbo 3-4 times until crushed.
  6. Add 85g butter. 2 minutes / 80C / Reverse+Speed 3.
  7. 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. 

New York Baked Cheesecake Thermomix

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

  1.  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.
  2. Feed in cream cheese by breaking up the blocks one at a time, until well combined.
  3. Slowly add in remaining icing sugar, then the flour until well combined.
  4. Switch off and add the butterfly attachment WHILE cheese is still in the bowl.
  5. Grate lemon (1 tsp) into the bowl.
  6. 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.
  7. Butter the sides of the springform pan.
  8. Pour mixture directly onto base.
  9. Bake for 10 minutes at 200 degrees then reduce heat to 100 degrees and continue to bake for another 25 minutes.
  10. Turn oven off, allowing cake to cool for two hours with oven door closed.
  11. Place in fridge (preferably overnight).
  12. 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 slice

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New-York-Baked-Cheesecake_2

New York Baked Cheesecake Thermomix Recipe


  • Author: The 4 Blades
  • 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

  1. Preheat oven to 180C.
  2. Line a 20cm round springform pan with baking paper.
  3. Add sugar (250g) to bowl. Mill Speed 10 / 10 seconds to make icing sugar.
  4. Set icing sugar aside into a small bowl, then return 2 Tbsp to the mixer bowl.
  5. Add biscuits (200g) to the bowl. Closed lid / Turbo / 3-4x 1 second blasts until crushed.
  6. Add butter (85g) to the bowl. Program 2 mins / 80C / Reverse+Speed 3.
  7. Press biscuit mixture into the base of the tin & bake in the oven for 10 minutes.
  8. Once the base has finished, remove from oven and increase the temperature to 200C.
  9. 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.
  10. Feed in cream cheese through the lid, breaking up the blocks one at a time, until well combined.
  11. Slowly add in remaining icing sugar from Step 4 and the flour (2 Tbsp) until well combined.
  12. Stop the blades and insert the whisk attachment WHILE the cheese mixture is still in the bowl.
  13. Grate lemon (1 tsp) into the bowl.
  14. 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.
  15. Butter the sides of the springform pan.
  16. Pour mixture directly onto base in one smooth movement. This is important if you want your cheesecake to have a smooth top.
  17. Bake for 10 minutes at 200C then reduce heat to 100C and continueto bake for another 25 minutes.
  18. Turn oven off, allowing cake to cool for two hours with oven door closed.
  19. Place in fridge (preferably overnight).
  20. Dust the top of the cheesecake with freshly ground nutmeg to serve

Notes

  • Best kept refrigerated

Keywords: Thermomix Desserts, Free Thermomix Recipes, Vegetarian

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