12806064_10208952855048743_7665868660578688921_n 12814066_10208952855208747_7464792220931857966_n

The cheesecake at Hilton has been famous for at least two to three decades, yet the recipe has always been an open secret.
I learned how to make the New York cheesecake with a bake teacher when I was a teenager. I have since lost all my teenage recipe (sob!), but I kind of remember there is condensed milk in there.
I was not really the most happy with the recipe, though it worked.
And then, I chanced upon this recipe. The Hilton cheesecake recipe. It is the best recipe for a New York cheesecake. Even to this day, Hilton’s cake is still able to rank tops vis-a-vis other more advant garde bakers and cakes.
It is a very rich cake. Almost every time I make a cake out of 1 kg of cheese, it takes a whole week to finish, while if I bake the same-sized Japanese cheese cake using 1/4 of the cheese, it finishes in two days.
So, this is an expensive cake to make. I can always remember this. I used to find the cheapest cream cheese to do this. But now, I think it is better to make a small cake then to make a big cake out of cheap cheese.
Keep this recipe. It has got a lot of Singapore history, though it was created by an American chef for Hilton Hotel, Singapore. And if you are lazy, just pop over and have a slice.
Remember the ingredients in there, so it is always worth every cent. 🙂

Hilton Cheesecake

Hilton Cheesecake


Sugar Base

240g Plain Flour (or biscuit flour)

120g Butter

60g Sugar

Pinch of salt

1 egg


1kg Philadephia cream cheese - room temperature

Grind of 1 lemon and 1 orange

1 tsp vanilla essence

280g caster sugar

150g sour cream

90g cream at 35% fat

6 eggs


  1. Preheat oven at 180C.
  2. Sugar Dough base
  3. Put every except the egg into a blender, and blend until it resembles bread crumbs.
  4. Add the egg into the blender and stop when the mixture comes to a dough.
  5. Roll the dough out to cover a 20cm round cake tin.
  6. Poke a few holes in the pastry so that it does not fluff up while baking.
  7. Bake on the top shelf for 20 minutes or until golden brown.
  8. Once at room temperature, remove and refrigerate.
  9. Meanwhile, make the cheesecake.
  10. Cheesecake
  11. Cream the cream cheese, sugar and vanilla essence at medium speed (not high!) until the paste is smooth (Thermomix #1, 4 minutes)
  12. Add the sour cream and mix till smooth. (Thermomix #2, 30 seconds)
  13. Add the eggs one at a time, do not overbeat at this time. (Thermomox #2, 2 minutes)
  14. Beat in the cream. (Thermomix #2, 30seconds)
  15. Pour the cream cheese mixture into the same mold used to bake the sugar base. Remember to oil the cake tin well.
  16. Put the cake into a baine marie with water covering beyond the middle of the cake tin.
  17. Bake for 180C on the lowest shelf possible for 11/2 hours.
  18. When done, remove cake from the bain marie, and keep the door ajar until cake is cooled.
  19. Transfer the cake to the refrigerator.
  20. Assemble
  21. When the cheesecake is cooled, place it on top of the sugar base.