New York Baked Cheesecake – Tips to keeping it light

One of my most popular recipes is my New York Baked Cheesecake. I know some people like a fridge cheesecake but I am more of a baked cheesecake kinda gal.

So over the years as I have tried and tested many a recipe I stumbled on a real gem with this one. Many years ago I was travelling in Germany and I met a lovely family who gave me this recipe. The trick to making my super light cheesecake is how it is baked.

A lot of people comment on how light my cheesecake is. An over baked cheesecake can give you that tongue stuck to your palette type feeling in your mouth.

It’s important to bake it on the middle rack and have a tray of boiling water on a rack beneath it. The steam from the boiling water assists the baking process and helps makes it super light.

I never bake it for more than 55 minutes and always make sure the cake has a little wobble still when I take it out. It’s important to take it out the oven and shove it straight into the fridge on a dish towel so you don’t crack the glass in your fridge to cool down.

The reason you put it on the fridge like this is so that you prevent any possible cracks and the cheesecake sets perfectly. Well that is what I have found. It really does all work together to create a really lovely light cheesecake.

You can find the recipe here for my cheesecake or order it from me here on the website just click on the Whatsapp button.

New York Cheesecake