A crisp pastry shell encloses a silky-smooth “New York style” baked cheesecake, nestled on top of a comforting, classic treacle tart filling. Simple to make simply irresistible on the dessert table.

Prep time – 1 hour

Bake time – 1 hour 35 minutes


For the pastry:

  • 300g plain flour
  • 100g butter (softened)
  • 20g caster sugar
  • 1 egg

For the treacle tart filling:

  • 300g golden syrup
  • 80g breadcrumbs
  • ¼ tsp cinnamon
  • 2 tbsp lemon juice

For the cheesecake mix:

  • 300g cream cheese
  • 100g caster sugar
  • 1 tbsp plain flour
  • ½ tsp vanilla extract
  • Zest of 1 lemon
  • 2 large eggs
  • 100ml milk
  • 1 tbsp lemon juice
  • Cocoa powder to dust (optional)


  • Pre-heat the oven to 180oC fan, line the base of a 6 inch springform or loose bottom cake tin with greaseproof paper

Make the pastry:

  • Make the pastry by beating the sugar and butter together, then stir in the flour.
  • Add the egg slowly until a dough forms, (you may need an additional spoonful of water if the egg was a little small).
  • Wrap and chill in the fridge for 30 minutes, before rolling out to line the cake tin
  • Press the pastry into the corners of the cake tin, any tears can be easily patched and trim the top with a sharp knife
  • Line the pastry with greaseproof paper and fill with baking beans
  • Bake for 15 minutes at 180oC fan

Make the fillings:

  • Meanwhile, make the treacle filling by mixing the syrup, breadcrumbs, cinnamon and juice together in a small bowl
  • After 15 minutes, remove the pastry from the oven, remove the baking beans and greaseproof paper and spread the treacle tart filling evenly over the base.
  • Bake for a further 20 minutes (still at 180oC)
  • Make the cheesecake mix – combine the milk and lemon juice in a large mixing bowl and leave to stand for a few minutes until separated. Add the rest of the ingredients (cream cheese, sugar, flour, vanilla, zest and eggs) and stir until combined
  • Once the treacle section is baked, remove from the oven and turn the temperature down to 140o
  • Pour the cheesecake mix over the treacle mix and bake for 1 hour, a slight wobble should remain.
  • Leave to cool in the oven (switched off)
  • Remove from the tin, only when completely cool, dust with cocoa (optional)
  • Store in the fridge and eat within 3-4 days