Easy New York Cheesecake
Breville Test Kitchen

Breville Test Kitchen

Easy New York Cheesecake

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
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


11 hrs total time

25 mins active time


Serves 8-10



For the cheesecake filling

  • cream cheese icon
    2 lb cream cheese

    at room temperature, chopped

  • sour cream icon
    8 oz sour cream

    at room temperature

  • white sugar icon
    1½ cups (10½ oz) white sugar
  • vanilla extract icon
    1 tsp vanilla extract
  • vanilla bean icon
    1 vanilla bean

    seeds scraped

  • kosher salt icon
    ¼ tsp kosher salt
  • large egg icon
    4 large eggs

    at room temperature

For the crumb base

  • graham cracker icon
    5 oz graham crackers

    broken into pieces

  • white sugar icon
    2 tbsp white sugar
  • kosher salt icon
    ½ tsp kosher salt
  • unsalted butter icon
    2 oz unsalted butter


  • raspberry icon

    to serve


  • 1Carefully 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.
  • 2Pour the cheesecake mixture through a fine sieve into a large liquid measuring cup and stand for 30 minutes.
  • 3To preheat the oven, insert the wire rack into position 6. Select Phase Cook and set the oven to Bake, Convection, 325°F, for 15 minutes and press Select to confirm. For Phase Cook 2, set the oven to Bake, No Fan, 300°F, for 1 hour 20 minutes and press Start twice to preheat. Meanwhile, continue to the next step.
  • 4Line the base and side of a greased 9-inch round springform pan with parchment paper.
  • 5To prepare the crumb base, in the clean processor bowl with the grey spindle and green S-blade™, add the graham crackers, sugar and salt and process until the mixture resembles fine crumbs. Add the butter and process until combined.
  • 6Spread the crumb mixture evenly over the base of the prepared pan. Use a flat based jar or glass to press evenly.
  • 7Once preheated, place the pan on the pizza pan and bake for 15 minutes, or until golden.
  • 8When the oven signals, 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 center.
  • 9Cool the cheesecake on a rack for 30 minutes, then refrigerate for at least 8 hours or overnight.
  • 10Remove the cheesecake from the pan and cut into pieces. Serve with raspberries or fruit of your choice.

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