New York-style baked cheesecake from The Weekend Baker (page 215) by Paul Hollywood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to chill for a minimum of 4 hours.

  • Beth891 on June 07, 2025

    I made this gluten and lactose free by subbing in freee self raising flour and using lacto free cream cheese and cream. The only other change I made was to swap lemon juice for cream if tartar as I didn't have any and I didn't add any lemon zest to the sponge. Really delicious but I'd add a bit more vanilla or even vanilla bean paste to the cheesecake part next time. It needed longer than an hour in my top oven as it was very wobbly in the middle. I gave it 10 more minutes but I could have given it just 5 more insDefinitely one to make again!

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