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A traditional New York baked cheesecake, a favourite that doesn’t need to be changed. 

New York Baked Cheesecake | Anisa Sabet | The Macadames-14-3

Recipe for New York Baked Cheesecake by Anisa Sabet for The Macadames. 

Last week Harris Scarfe got into touch to invite me to collaborate with them and shoot some recipes using their wares. And I also get to share with my local readers (it’s so lovely a lot of my readers are in fact local), an exciting competition that Harris Scarfe Fyshwick will be holding. It’s a Christmas Advent Calendar Giveaway, being held throughout the month of December in the Canberra Outlet Centre and they will be giving away over 12K of prizes!

Prizes consist of homewares, manchester and electrical goods. To enter the draw, you need to spend $50 or more at Harris Scarfe Fyshwick (a feat that is both easy and difficult as goods are really affordable but there will likely be quite a bit that takes your eye). Entries will have the chance to win the daily prize and 4 winners will be announced daily from the 1st to the 23rd of December, with major prizes for two lucky winners announced on the 24th. Woot!

And now to get into today’s recipe, a traditional New York baked cheesecake, served on the lovely Soren Stoneware plates (only available in store) pictured. I love the shape and colours of these and am already dreaming of other recipes to shoot with them. I think I might need to go back and get their dinner plate versions and start creating a little dining set. I am quickly requiring a bigger house to home my props!

The recipe was adapted from here and although I have made a few minor changes but overall, it was perfect, so I didn’t want to mess with it too much. I did however double the base amount as in my opinion, the crust is the best thing about a cheesecake. If you don’t LOVE base, then half the quantity or reduce it by 1/3.

Don’t skip the cooling in the oven part as I did and this caused the top of the cheesecake to crack and I didn’t have time to remake it so i just went with it. Not much a dusting of icing sugar won’t fix.

I hope you enjoy the cheesecake and if you’re local, be sure to check out Harris Scarfe and their Christmas Giveaway Calendar.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Recipe adapted from here. Please note this post is sponsored but all opinions are my own.

What you need:

  • 23cm loose bottomed cake tin
  • Food processor
  • Stand mixer
  • Baking tray

Ingredients (makes 1 cake):

For the base: 

  • 2 packets (250g) Arnotts Nice biscuits, Gingersnap biscuits or Arrowroot biscuits
  • 1/4 cup blanched almonds
  • 1/4 cup caster sugar
  • 300g unsalted butter, melted

For the filling: 

  • 3 x 250g packets cream cheese, at room temperature
  • 1 cup (215g) caster sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons finely granted lemon zest
  • 2 tablespoons cornflour
  • 4 eggs
  • 300ml sour cream


1. To make the base: Preheat oven to 160°C. Grease the cake tin generously. Process the biscuits, blanched almonds and sugar until they resemble bread crumbs, being careful not to over process. Add the butter and pulse until combined. Press into the prepared cake tin, cover with glad wrap and pop into the fridge to chill.

2. To make the filling: In the stand mixer, beat the cream cheese, sugar, vanilla and lemon zest until smooth. Add the cornflour and eggs one at a time, beating slowly on a medium speed after each egg, until the mixture is well combined. Be careful not to over mix the batter. Add the sour cream and stir through using a spatula until just mixed through. Pour the cheesecake mixture into the prepared pastry case, pop the tin into a baking tray and pour water in so it comes half way up the cheesecake tin. Pop into the oven to bake for 75-90 minutes and then turn the oven off and let the cheesecake cool in the oven (with the door ajar) for 2 hours before transferring to the fridge to chill.

3. To serve: eat chilled with a dusting with icing sugar.

Storage: cheesecake will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another similar dessert, try my rummy carrot cake.

Rummy Carrot Cake with Lemon Cream Cheese Frosting | Anisa Sabet | The Macadames-37-16

Or my rhubarb and cardamom eton mess.

Cardamom, Rhubarb and Rosewater Eton Mess | Anisa Sabet | The Macadames-13-13

Anisa – The Macadames. xx

comments +

  1. Oh I love New York cheesecake. Some things just don’t need to be changed or make more ‘fancy. This is juts perfect as it is. And that tableware is absolutely beautiful too. x Kati

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