New York cheesecake

11 hr 32 min all in — 45 min prep, 2 hr 47 min cook, 8 hr rest. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

A bit of work.

No chilli.

This recipe is labelled for Milk, Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Vegetarian, Nut-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Oven, Baking tray, Mixing bowl.

This recipe does not list a salt amount. We will not invent one.

1 tbsp of Sugar.

250 g of Sugar.

1 tbsp of Sugar.

butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.

Times on this listing were inferred from the imported method, not kitchen-tested.

Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

This method is not written for an air fryer. The core technique on the page still applies.