New York Cheesecake Thermomix Recipe

New York Cheesecake Thermomix Recipe

The New York cheesecake Thermomix is the classic American cheesecake. I am a sweet tooth, and this cake always makes me dream when I see it on TV or at the cinema! And if I see it in the window… I stick my nose like children !!!

That perfect, creamy, white slice is an irresistible lure! This is why I love making it at home too! :-D

The New York cheesecake is the "cooked" version of the cake, without gelatin (or isinglass), but it can still be eaten cold and with the topping of your choice: jam, sour cream, Nutella, chocolate ganache. I forgot something? ;-)

You can also try a super delicious version ... the New York Cheesecake with caramel ...

If you want a very fresh taste, there is also the Wild-berry Cheesecake.

Good food with the Thermomix New York cheesecake!


(10 people)
For the base
- 80 g of butter
- 250 g of digestive biscuits
- 50 g of sugar

For the cream
- One untreated lemon (zest)
- 500 g of cream cheese like Philadelphia
- 170 g of sugar
- A pinch of vanilla
- 4 yolks
- 30 g of corn starch
- A pinch of salt
- 200 g of fresh liquid cream

For the topping
- 300 g of jam

Let's cook

Preheat the oven to 150 ° (ventilated).

Put 80 g butter in the mixing bowl and melt 2 Min. 50C Speed 2.

Combine 250 g digestive biscuits, 50 g sugar and blend 10 Sec. Speed 6.

Line the bottom of a 22 cm diameter springform pan with a sheet of backing paper.

Pour the mixture and press well on the bottom and sides (to a height of 2 cm) with the back of a spoon.

Put it to harden in the refrigerator.

Wash and dry the mixing bowl with quick self-cleaning.

Take the peel of an untreated lemon with a potato peeler, put it in the mixing bowl with , 170 g sugar and chop 10 Sec. Speed 10.

Combine 500 g Philadelphia type spreadable cheese and a pinch of vanilla and amalgam 1 Min. Speed 4.

Open 4 eggs and separate the yolks from the whites.

Add the egg yolks, 30 g of corn starch, a pinch of salt to the mixing bowl and work 1 Min. Speed 5.

Pour 200 g of liquid cream into the mixing bowl and work 1 Min. Speed 5.

Take the base from the refrigerator and pour the mixture over it.

Cook 50 Min. At 150C.

Leave to cool, remove from the mold and complete with 300 g of jam.

Let it rest in the fridge for 2-3 hours.


The secret of a soft and creamy filling is in cooking: the cheesecake must cook slowly and at a low temperature. If it starts to darken soon, lower the temperature to 140 degrees.

Use egg whites for other delicacies such as meringues, Lingue di gatto (cat's tongue), Pavlova cake ... ;-P

Translated from the New York Cheesecake Bimby
Copyright: New York Cheesecake Thermomix Recipe from Thermomix Recipes
Photocredit: Thermomix Recipes