Recipe: New York cheesecake

New York cheesecake

In honour of my upcoming trip to the Big Apple, I decided to bake an all-American classic. Being the first time I have attempted a cheesecake, I didn’t realise quite how long they took to bake and was therefore up until the early hours waiting.. and waiting.. and waiting. When it was finally ready, I felt like a proud mother looking after my little cake baby (or perhaps this is the tiredness talking). I advise that you learn from my mistake and make this cake in the morning, as the total cooking time to prepare, bake, cool and refrigerate is around 7 hours. Anyway, late night baking aside, this cake is possibly the most delicious thing I have ever eaten. Crumbly, buttery biscuit base with a light, creamy mascarpone topping and golden crust. Just thinking about it is making me want to devour the whole thing (although that probably wouldn’t be wise considering that 3 tubs of cream cheese went into it – light on the taste, but definitely not on the hips!)

New York cheesecake


For the base:

225g digestive biscuits

1tbsp caster sugar

5tbsp salted butter

For the cheesecake:

3 x 250g tubs mascarpone cheese (750g)

200g caster sugar

pinch of salt

2 rounded tbsp crème fraîche

1 1/2 tbsp freshly squeezed lemon juice

1 1/3 tsp vanilla extract

4 eggs + 1 yolk


Preheat oven to 160*c and grease and line a deep 9” spring form tin.

  • Place all the base ingredients into a blender and blend into a buttery crumb
  • Press evenly into the base of the tin and bake for 10 minutes
  • Leave to cool while you prepare the filling

Raise oven temperature to 250*c

  • Spoon the mascarpone into a large bowl and mix with an electric whisk until creamy (you could do all of the mixing in a Magimix)
  • Add the sugar half at a time and mix until well combined
  • Add the salt, cream, lemon and vanilla and mix well
  • Beat in the yolk and then the eggs one at a time
  • Pour the filling mixture on top of the base and place the whole tin on a baking tray to catch any spillages
  • Bake in the oven at 250*c for 12 minutes, then reduce the temperature to 90*c and bake for a further 1 1/2hrs – if the top of the cake begins to brown too much, cover with foil or baking parchment
  • To check if the cheesecake is ready, shake the tin and it should wobble slightly (like a set custard)
  • Once out of the oven, leave to cool completely (1-2hrs) and then place in the fridge for a couple of hours
  • Remove from tin and allow to stand at room temperature to warm slightly before serving

*Do not open the oven while the cake bakes

**This cheesecake will keep in the fridge for up to 4 days – you could also freeze this cake if you don’t manage to finish it all, then defrost in the fridge when you need it

New York cheesecake

New York cheesecake