Morish NY Baked Cheesecake

For the Sablé base

• 80 g softened butter
• 80 g cake flour
• 30 g icing sugar

For The Cream Cheese Filling

• 375 g Philadelphia cream cheese, at room temperature
• 1 tbsp honey
• 4 large eggs
• 70 g granulated sugar
• 50 ml milk
• 1 tsp lemon zest

For The Sablé Base

1. Preheat the oven to 170°C. Lightly grease a 20 cm springform cake tin with non-stick spray.
2. Combine the butter, flour and icing sugar in a mixing bowl. Mix with the back of a spoon until a soft dough forms and no dry flour remains.
3. Press the dough evenly into the base of the prepared tin, ensuring there are no gaps.
4. Bake for 15–20 minutes, or until golden brown.
5. Remove from the oven and allow to cool for about 30 minutes.

For The Cream Cheese Filling

1. Reduce the oven temperature to 150°C.
2. Beat the cream cheese until smooth.
3. In a separate bowl, whisk together the honey, eggs, sugar, milk and lemon zest until well combined.
4. Add the egg mixture to the cream cheese in two batches, mixing gently until smooth. Avoid overbeating.
5. Wrap the outside base and sides of the tin in foil to help catch any leaks, then place on a baking tray.
6. Pour the filling over the cooled base. Bake for about 40 minutes, or until the edges are set and the centre still has a gentle wobble.
7. Remove from the oven and allow to cool in the tin for 1 hour.
8. Refrigerate for at least 5 hours, preferably overnight, before removing from the tin, slicing and serving.