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Baked Cheesecake

This Recipe Makes a Case For Baking All Your Cheesecakes From Now On

Five-star hotel Le Gray in Beirut, Lebanon shares their recipe for this fruity New York-style Baked Cheesecake. With a much more velvety and dense bite in comparison to the non-baked kind, you'll be making use of your oven more often!

Baked Cheesecake

Le Gray

Baked Cheesecake


  1. 1500g cream cheese
    12 whole eggs
    500g sugar
    1 whole lemon zest and juice
    20g vanilla syrup
    500g Digestive biscuit
    150g butter


  1. To prepare the filling, mix together the cheese and the sugar until smooth.
  2. Add the eggs, lemon juice, zest and vanilla syrup to the cheese mixture and mix until smooth.
  3. To prepare the base, crush the digestive biscuit and pour over the melted butter and mix well until all the biscuits are coated.
  4. Spoon the biscuit mixture into 15cm loose-bottomed tin, place in the fridge to set.
  5. Pour the cheese mixture over the biscuit and spread then place into the oven and bake for 2 hours at 90 Celsius degrees/180 Fahrenheit.
  6. Take out of the oven, cool and refrigerate for 3 hours before serving.
  7. Decorate with raspberry jam and fresh red fruit.
Image Source: Le Gray
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