New York style baked cheesecake

If you’re pressed for time, you can make it without a bain-marie and reduce cooking time by 10-15 minutes.

More than 1 hour

Serves 8-10

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Ingredients:

Base:
  • 1 packet (200g) Marie biscuits or PnP coconut tea biscuits, finely crushed
  • ½ cup (125ml) butter, melted
Filling:
  • 3 tubs (230g each) medium-fat cream cheese (or PnP full fat cream cheese plain)
  • ¾ cup (180ml) sour cream
  • 1½ cups (375ml) castor sugar
  • 3 large eggs
  • 1 egg yolk
  • ½ Tbsp (8ml) vanilla essence

Method:

  1. Preheat oven to 160°C.
  2. Combine biscuits and butter and press mixture into a lined 22cm springform cake tin. Chill in the fridge.
  3. Blitz filling ingredients in a food processor or with a stick blender until smooth.
  4. Pour over the biscuit base.
  5. Line a deep-dish oven tray with a tea towel, place cake tin on top and pour lukewarm water around the sides to create a bain-marie.
  6. Bake at 160°C for 80-90 minutes until outsides are set and mixture is still slightly wobbly in the centre.
  7. Remove and cool completely to room temperature.
  8. Refrigerate for at least 3 hours or preferably overnight.
  9. Serve with fresh berries.

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