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Wednesday 19 August 2015

Light New York Cheesecake

I'll always stay away from making a New York Cheesecake because of the extremely rich content in it (750g-1000g cream cheese in a common recipe!).  My kids & I loves cheesecakes, so when I saw this recipe, I was ecstatic! You are not seeing things, indeed, I made this awesome NY cheesecake with only 250g of creamcheese!

Unlike the usual NY cheesecake, this cake has a light but flavourful cheese flavour. So if you are looking for those really rich taste, then this recipe is not for you.  But for me, it's good enough :)  The only down side,...the cooling down is a loooonnnngggg process!

*makes a 5" round cake
100g digestive biscuits - crushed
70g melted butter

250g cream cheese - soften at room temperature
75g sugar
2 eggs
15g corn flour - sieved
10ml lemon juice
80ml milk

*Prep tin for waterbath
*Use removable base tin

1. Mix (A) ingredients together, and press the mixture into a tin. Set it aside in the refrigerator.
2. Preheat oven to 160C.
3. Beat cream cheese and sugar until pale and smooth.
4. Add in 1 egg at a time and mix well after each addition.
5. Add in the corn flour and mix well. Add in the lemon juice & milk gradually, mix well.  Tap on table top few times to release air bubbles.
6. Remove tin from fridge, grease the side lightly with butter.
7. Pour the cheese mixture into your prepared mould from a high height, say about 30cm (this helps to release air bubbles in the batter) and bake via waterbath method for about 45min, then another 15-20min at 150C.
8. Once done, leave it to cool in the oven for about 30 mins, with the oven door slightly ajar.  Then leave it to cool it in room temperature for another 30mins. Lastly, leave it to chill in the fridge for at least 4 hours (mine stay in the fridge overnight).

Put the biscuits in a ziplock bag and crush them with the rolling pin.  I have a little helper for this cake:) 

At the second cooling stage, in room temperature!

All nicely set after the overnight chilling :)

A more decorative & bigger size one that I did for an order :)


  1. If I were to use 8" round pan to bake the cheese cake, how much more should I add for all the ingredient? Thank you!

  2. I followed your recipe and baked this cake twice, it is really delicious. Just the the cake is too small... May I know what's the baking time required for the 8" or 9"? Thanks!

    1. You can add around additional 20-30mins baking time during the 150C baking temp.

  3. If I want to increase to an 6inch cake pan, how much more should I add? And also the baking time?

  4. Hi, I am a fan of Coffee Bean's Chicago Cheesecake and note that your recipe is pretty similar to Chicago Cheesecake save for sour cream that is used in CC. Is the New York Cheesecake (taste wise) similar to Coffee Bean's Chicago Cheesecake?


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