This is a recipe that I sourced a long time ago and have refined over the years. It is an aerated cake like a Chiffon, so it has flour in addition to whipped egg. This recipe is a family favourite.


The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 1616
Number of Units: 1
A 500 17.6 ounces Cream Cheese
B 100 3.5 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
C 150 5.3 ounces Milk Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.
D 180 6.3 ounces Egg Yolk The egg yolk is the internal yellow part of an egg.
x 9
E 40 1.4 ounces Lemon Juice
+ half lemon zest
F 1 0 ounce Salt Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent; the open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation.
G 100 3.5 ounces Cake Flour Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Using the scoop and level method, well-sifted flour usually produces 125 g per cup. However, most American recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes. Small weight differences can greatly affect the texture. American Cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product.
H 30 1.1 ounce Corn Starch Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.
I 200 7 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
J 300 10.6 ounces Egg White Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
K 15 0.5 ounce White vinegar

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1 On the oven Preheat fan force oven to 160°C (320°F)
2 Prepare Prepare a 25cm Cake Ring with the bottom covered with aluminium foil and place the cake ring on a deep tray
3 Place Place (line) baking paper on the inner side of the ring
4 Heat Heat Cream Cheese for 1 minute in the microwave
5 Add and Heat Heat Butter for 1 minute in the microwave
6 Add Mix well
7 Add Add Egg Yolk, Lemon Juice and Salt and mix well
8 Sieve in Sieve in Cake Flour and Corn Starch Mix well
9 Warm Warm up the Sugar, Egg White and White Vinegar 30 second at a time till sugar is melted
10 Transfer Transfer the Sugar, Egg White and White Vinegar to a larger mixing bowl
11 Whip Whip the Sugar, Egg White and White Vinegar Semi stiff
12 Fold Fold everything all together in parts, carefully
13 Pour Pour everything into a cake ring
14 Pour Pour 1 to 1.5 litres of water around the ring in the oven
15 Bake Bake for 45 minutes
16 Off the oven Switch off the oven and open the oven door slightly. Keep the cake in the oven for 30 more minutes. 30 minutes Use spoon between


  1. sherif says:

    hi chef
    I noticed in the method there is something missing about what concern ( Heat Heat for 1 minute in the microwave
    5 Add and Heat Heat for 1 minute in the microwave) it’s not clear what suppose to be heated, there are two or three things not clear enough.

    1. Serdar Yener says:

      Hi Sherif, you are right. #4 is the cream cheese and #5 is the butter. Thanks for your question

  2. ZA Khokhar says:

    Hi Chef
    I want to make NewYork cheesecake but don’t know much about it even I haven’t tasted it before.
    Wondering can I use this baked cheesecake recipe for it.
    Thanks a lot

  3. Sumaiya Siraj says:

    Beautiful recipe! Turned out great. (It was not sweet enough to be eaten on its own.) Thank you Yener bey for your generosity.

  4. my_thea says:

    i make it and its lovely

  5. Michael Tabor says:

    Thank you very much

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