🍰 Baked cheesecake

Name: Baked cheesecake
Total time: 90 min
Yield: 10
Cuisine: United States · New York
Ingredients: 200 g graham crackers, crushed; 80 g butter, melted; 750 g cream cheese, room temperature; 180 g sugar; 3 eggs; 1 tsp vanilla extract; Pinch of salt

Origin: United States · New York

384kcal

per serving · 120 g

320kcal

per 100 g

7 gProtein6 g / 100 g

26 gFat22 g / 100 g

31 gCarbs26 g / 100 g

Baked cheesecake is a dense, creamy dessert of cream cheese, sugar and eggs poured over a crumbly base of crushed graham crackers and butter, then baked slowly until just set. The filling is smooth and rich with a gentle tang, contrasting with the crisp, sweet crust. It is served chilled in slices, plain or with fresh fruit.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: cream cheese, egg, butter

Contains glutenbecause of: graham crackers

Contains dairybecause of: cream cheese, butter

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

cream cheesesugareggbuttergraham crackers

Recipe

10 servings90 min

Ingredients

200 g graham crackers, crushed
80 g butter, melted
750 g cream cheese, room temperature
180 g sugar
3 eggs
1 tsp vanilla extract
Pinch of salt

Method

Mix the cracker crumbs with melted butter, press into a 23 cm springform tin and bake 10 minutes at 170 °C.
Beat the cream cheese with sugar, vanilla and salt until smooth.
Add the eggs one at a time, mixing on low just until combined.
Pour over the base and bake at 150 °C for 55–65 minutes, until the centre still wobbles slightly.
Turn off the oven, leave the cake inside 1 hour, then chill at least 4 hours before slicing.

How to make it lighter

Cut thinner slices — a 12-slice cake instead of 8 trims each portion by a third.
Top with fresh berries rather than sweet sauces or syrups.
Use a reduced-fat cream cheese and a thinner crust to lower the total.

History

Cheese-based cakes go back to ancient Greece and Rome, but the modern American version took shape after cream cheese was developed in New York State in the 1870s. The tall, dense New York-style cheesecake became famous in the city's delis and restaurants in the early twentieth century.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →