Skip Nav
Just Call This Levantine "Candy Floss" Dessert Kunefe's Cousin
How to Cook Zucchini Noodles
The Absolute Best Way to Cook Zucchini Noodles
Arabic Food
19 Middle Eastern Dishes to Inspire You
Beetroot Moutabal
Lunch Recipes
If You Love Beetroot, You'll Love this Twist on Classic Moutabal
Laban Drink
Boost Your Immune System With a Glass of Probiotic-Packed Laban

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
  2. 12 whole eggs
  3. 500g sugar
  4. 1 whole lemon zest and juice
  5. 20g vanilla syrup
  6. 500g Digestive biscuit
  7. 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
Almond Chocolate Chip Cookies
How to Make Luqaimat
Raw Rose and Pistachio Vegan Cheesecake
Apple Pie
Elderflower and Apple Cheesecake
Chocolate Mousse
Chocolate Fondant
Apple Tarte Tatin
Coffee Ice Cream
Creme Brulee
Double Chocolate and Mixed Berry Bundt Cake
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds