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
    628

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

recipe updated Jan 8, 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    155 g
  • Digestive biscuits icon
    Digestive biscuits
    300 g
  • Egg icon
    Egg
    3
  • Unsalted butter icon
    Unsalted butter
    as needed
  • Lemon icon
    Lemon
    1
  • 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 kCook Multi
  • 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 Knife blade (or Max blade for kCook Multi)
  6. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  7. Heat until melted - 2 minutes, 50ºC, speed 3
  8. Then add biscuits, attach the lid with the filler cap
  9. Blend until well combined - 30 seconds, speed 10
  10. Transfer the biscuit mixture into the tin, spread out evenly and pat down firmly
  11. Bake until crispy - 10 minutes, 180°C
  12. Remove from the oven and let cool
  13. Making the filling:
  14. Increase the oven temperature - 220°C
  15. Clean the appliance bowl and fit the Whisk Tool
  16. Add cream cheese into the appliance bowl, attach the lid without the filler cap
  17. Whisk until smooth - 2 minutes, speed 5
  18. Then add the next ingredients
  19. Whisk until well combined - 30 seconds, speed 6
  20. Then add the next ingredients
  21. Whisk until combined and then scrape the bowl - 1 minute, speed 6
  22. Whisk until well combined - 30 seconds, speed 5
  23. Brush the sides of the tin with melted butter
  24. Pour the filling into the tin and spread until level
  25. Place the tin onto a baking tray
  26. Bake until the cheesecake has puffed slightly and the edges have started to brown - 10 minutes, 220°C
  27. Reduce the oven temperature - 90°C
  28. 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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