Breville Test Kitchen

Easy New York Cheesecake

Name: Easy New York Cheesecake
Cook time: 1500 s
Total time: 39600 s
Yield: Serves 8
Ingredients: 900 g cream cheese - at room temperature, chopped; 225 g sour cream - at room temperature; 1½ cups (300 g) white sugar; 1 tsp vanilla extract; 1 vanilla bean - seeds scraped; ¼ tsp coarse salt; 4 large eggs - at room temperature; Raspberries - to serve; 140 g digestive biscuits - broken into pieces; 2 tbsp white sugar; ½ tsp coarse salt; 60 g unsalted butter - melted

This Broadway star of the cheesecake world comes to you in all its velvety glory! The script is short and quick with everything done at the push of a processor button. Crushing cookies, making the buttery base and mixing up the silky cream filling, are all done before the intermission. A gentle bake until just set…heck you’ll be ready for an encore after the first slice.

the Paradice™ 9

+3 more appliances

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11 hrs total time

25 mins active time

Easy

Serves 8

Ingredients

Measurements:

For the cheesecake filling

900 g cream cheese
at room temperature, chopped
225 g sour cream
at room temperature
1½ cups (300 g) white sugar
1 tsp vanilla extract
1 vanilla bean
seeds scraped
¼ tsp coarse salt
4 large eggs
at room temperature
Raspberries
to serve

For the crumb base

140 g digestive biscuits
broken into pieces
2 tbsp white sugar
½ tsp coarse salt
60 g unsalted butter
melted

Instructions

1
Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the cream cheese, sour cream, sugar, vanilla and seeds and salt and process until smooth. Add the eggs and process until just combined, scraping down the side occasionally.
2
Pour the cheesecake mixture through a fine sieve into a large jug and stand for 30 minutes.
3
To preheat the oven, insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Bake, Convection, 165°C, for 15 minutes. Press Start for P2, set the oven to Bake, No Fan, 150°C, for 1 hour 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
Tip: Recipe has been optimised for the Smart Oven Air Fryer XL.
4
Line the base and side of a greased 23cm round springform pan with baking paper.
5
To prepare the crumb base, in the clean processor bowl with the grey spindle and green S-blade, add the digestive biscuits, sugar and salt and process until the mixture resembles fine crumbs. Add the butter and process until combined.
6
Spread the crumb mixture evenly over the base of the prepared pan. Use a flat based jar or glass to press evenly.
7
Once preheated, place the pan on the pizza pan and bake for 15 minutes, or until golden.
8
When the oven signals at the end of P1, pour the cheesecake mixture over the crumb base and return to the oven. Bake for 1 hour and 20 minutes, or until just firm around the edge with a slight wobble in the centre.
9
Cool the cheesecake on a rack for 30 minutes, then refrigerate for at least 8 hours or overnight.
10
Remove the cheesecake from the pan and cut into pieces. Serve with raspberries or fruit of your choice.

Easy New York Cheesecake

the Paradice™ 9

+3 more appliances

Shop

11 hrs total time

25 mins active time

Easy

Serves 8

Ingredients

Measurements:

For the cheesecake filling

900 g cream cheese
at room temperature, chopped
225 g sour cream
at room temperature
1½ cups (300 g) white sugar
1 tsp vanilla extract
1 vanilla bean
seeds scraped
¼ tsp coarse salt
4 large eggs
at room temperature
Raspberries
to serve

For the crumb base

140 g digestive biscuits
broken into pieces
2 tbsp white sugar
½ tsp coarse salt
60 g unsalted butter
melted

Instructions

Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the cream cheese, sour cream, sugar, vanilla and seeds and salt and process until smooth. Add the eggs and process until just combined, scraping down the side occasionally.

Pour the cheesecake mixture through a fine sieve into a large jug and stand for 30 minutes.

To preheat the oven, insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Bake, Convection, 165°C, for 15 minutes. Press Start for P2, set the oven to Bake, No Fan, 150°C, for 1 hour 20 minutes and press Start to preheat. Meanwhile, continue to the next step.

Tip: Recipe has been optimised for the Smart Oven Air Fryer XL.

Line the base and side of a greased 23cm round springform pan with baking paper.

To prepare the crumb base, in the clean processor bowl with the grey spindle and green S-blade, add the digestive biscuits, sugar and salt and process until the mixture resembles fine crumbs. Add the butter and process until combined.

Spread the crumb mixture evenly over the base of the prepared pan. Use a flat based jar or glass to press evenly.

Once preheated, place the pan on the pizza pan and bake for 15 minutes, or until golden.

When the oven signals at the end of P1, pour the cheesecake mixture over the crumb base and return to the oven. Bake for 1 hour and 20 minutes, or until just firm around the edge with a slight wobble in the centre.

Cool the cheesecake on a rack for 30 minutes, then refrigerate for at least 8 hours or overnight.

Remove the cheesecake from the pan and cut into pieces. Serve with raspberries or fruit of your choice.