Eggless Small Serve New York Style Cheesecake

Every year on my husband’s birthday, is an occasion to make a cheesecake at his request. It’s his favourite dessert and I get a chance to try different flavours. So far I’ve tried, mango, rose and chai spice cheesecake. This year he opted for a classic New York Style cheesecake (eggless of course) and I opted to try out a baked version of it with a pistachio biscuit base. As it’s only the 2 of us to devour the whole thing, this is a small serve portion to limit our calories! I hope you enjoy this recipe as much as I did baking it at 10pm for the midnight cake cutting ritual.

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Total cook time: 1 hour

Servings: 2


For cheesecake crust:

ingredients for cheesecake
  • 60 gms plain flour
  • 25 gms pistachios
  • 35 gms caster sugar
  • 60 gms salted melted butter
  • ½ tsp vanilla bean paste

For cheesecake filling:

ingredients for filling
  • 120 gms cream cheese (I’ve used Philadelphia full fat cream cheese but you can use any brand)
  • 140 gms condensed milk (sweetened)
  • 4 tbsp double cream
  • 1 tsp vanilla extract
  • 1 tbsp (15 gms) cornflour
  • ¼ tsp fresh vanilla bean paste (trust me this makes all the difference)


  1. Pre-heat the oven at 175 degrees Celsius
  2. To prepare the base, blend the dry ingredients – pistachios, plain flour, caster sugar together
  3. Add the butter and vanilla bean paste and blend until it forms a dough
  4. Bake it in the oven for about 20 minutes until the edges start to brown

5. While the base is baking, prepare the filling by combining cream cheese, condensed milk, double cream, vanilla extract and vanilla bean paste

6. Mix until there are no lumps and keep aside

7. Once the biscuit is baked , let it cool and then transfer to a blender to form a crumb

8. Leave the oven on at 160 degree Celsius and place a baking tray with 1 cm of water filled to warm in

9. Line a 4.5 inch tin with parchment paper

10. Take about 4 tbsp of the biscuit crumb and press it to the bottom of the tin

11. Leave it in the fridge to cool down for 10-15 mins

12. Once cooled, transfer the cheesecake filling to the top

13. Seal the base with aluminum foil to avoid any leaks and place it in the water bath

14. Bake at 160 degree Celsius for about 40 minutes until the top starts to brown

15. Once baked, take a knife along the edges of the cake

16. Leave it to cool for at least an hour in the fridge before de-molding it

17. Enjoy on its own or with some Strawberry jam

cheesecake with crumb on the side

Hope you enjoy this.


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