New York Style Cheesecake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 40mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    627
based on 2 ratings

A creamy cheesecake dessert best served with sharp fruits like blueberries or raspberries.

recipe updated 22 Jul. 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    155 g
  • Digestive biscuits icon
    Digestive biscuits
    300 g
  • Egg icon
    Egg
    3
  • Lemon icon
    Lemon
    1
  • Unsalted butter icon
    Unsalted butter
    as needed
  • Light brown sugar icon
    Light brown sugar
    1 tablespoon
  • Cream cheese icon
    Cream cheese
    900 g
  • Caster sugar icon
    Caster sugar
    250 g
  • Plain flour icon
    Plain flour
    3 tablespoons
  • Salt icon
    Salt
    1 teaspoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Lemon juice icon
    Lemon juice
    1 teaspoon
  • Sour cream icon
    Sour cream
    200 g

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Baking tray - large

Step preview

  1. Making the base:
  2. Preheat the oven - 180ºC
  3. Place a large square of foil on the loose base of the springform tin
  4. Clip into place and wrap the excess foil on the sides of the tin
  5. Fit the Creaming beater
  6. Add the ingredients into the warming bowl
  7. Heat until melted - 2 minutes, heat setting 9, speed Stir 3
  8. Then add biscuits
  9. Mix until well combined - 3 minutes, speed Stir 1
  10. Transfer the biscuit mixture into the tin
  11. Spread out evenly and pat down firmly
  12. Bake until crispy - 10 minutes, 180°C
  13. Remove from the oven and let cool
  14. Making the filling:
  15. Increase the oven temperature - 220°C
  16. Clean the appliance bowl and fit the Creaming Beater
  17. Add the ingredient into the appliance bowl
  18. Mix until smooth - 2 minutes, speed 2
  19. Then add the next ingredients
  20. Mix until well combined - 30 seconds, speed 3
  21. Then add the next ingredients
  22. Mix then scrape the bowl - 1 minute, speed 2
  23. Mix until well combined - 30 seconds, speed 3
  24. Brush the sides of the tin with butter
  25. Pour the filling into the tin and spread until level
  26. Place the tin onto a baking tray
  27. Bake until the cheesecake has puffed slightly and the edges have started to brown - 10 minutes, 220°C
  28. Reduce the temperature and bake until golden and a slight wobble in the middle - 1 hour, 90°C
  29. Turn off the oven, leaving the cheesecake inside – 2 hours
  30. Remove the cheesecake from the oven and then carefully remove from the tin
  31. Place onto a serving plate
  32. Serve
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