Before there was the SkinnyBarbecue World Championship Cheesecake or the SkinnyEntertaining Very Berry Cheesecake, my go-to celebration cheesecake for many years was The 4 Blades New York Baked Cheesecake.
After a decade of Thermomixing, my friends Bec, Joe and Peta from The 4 Blades have closed their business this month – it seems only fitting that the final recipe in the Skinnymixer’s 10 year celebration recipes is The 4 Blades New York Baked Cheesecake.
We first met in person back in 2015 at a blogging conference on the Gold Coast and I connected with them immediately – they are some of the most beautiful humans I have had the pleasure of meeting 
I was interviewed for The 4 Blades Podcast THREE times, and I was a contributor to The 4 Blades Magazine as well.
This New York Baked Cheesecake Thermomix Recipe is one that I made for my birthday celebrations for a number of years.
I’m not a lover of SUPER SWEET desserts, so whenever I’ve made this New York Baked Cheesecake I typically halve the full amount of sugar – I’ve done this in the recipe below. If you would like to cook the original version use the 250g of sugar.
For my Gluten Free Skinnymixers, this recipe is very easy to make Gluten Free. Simply use gluten-free biscuits in the base and gluten-free flour.
As for Dairy Free, I’d love your feedback – we haven’t attempted it with dairy-free ingredients.
But we’d love your feedback!
skinnymixer's New York Baked Cheesecake Thermomix Recipe
Print Pin Rate Add to CollectionIngredients
- 125 g raw sugar - increase to 250 g if you like sweet!
- 200 g digestive biscuits - or Orgran GF Rico Tea Biscuits for gluten-free
- 85 g salted butter - cubed small
- 750 g cream cheese - cubed small, room temp
- 40 g plain flour - gluten free if required
- 1 tsp lemon zest - finely grated
- 1 tsp lemon juice
- 3 large eggs
- 1 tsp vanilla bean paste or extract
- 250 g sour cream
- 1 pinch nutmeg powder
Instructions
- Preheat oven to 180℃. Grease and line base of 20 cm round springform pan with baking paper.
- Add sugar to clean, dry bowl. Mill for 10 sec/speed 10/MC on. Set aside.
- Add biscuits and 2 Tbsp of reserved sugar to mixer bowl. Mill 5 sec/speed 7/MC on or until fine crumbs.
- Add butter to the bowl and melt for 3 mins/80℃/reverse/speed 3/MC on.
- Press biscuit mixture into the base of the tin & bake in the oven for 10 mins. Once the base has finished, remove from oven and increase the temperature to 200℃.
- With a clean bowl, set timer to 10 min/37°C/speed 3 and add cream cheese through the lid one cube at a time, followed by slowly adding in reserved icing and flour until well combined.
- Insert butterfly to bowl without removing cheese mixture and set timer to 5 min/speed 3 while slowly adding lemon zest, juice, lemon juice, eggs, vanilla and sour cream. Scrape bowl down and blend for 20 sec/speed 3/MC on.
- Grease the edges of the springform pan with butter and pour mixture directly onto base in one smooth movement - This is important if you want your cheesecake to have a smooth top.
- Bake for 10 min then reduce heat to 100°C and continue to bake for a further 25 mins.
- Turn oven off, allowing cake to cool for 2 hr with oven door closed.
- Place in fridge (preferably overnight). Dust the top of the cheesecake with nutmeg to serve.