Dessertsbettycrocker4.3
New York Cheesecake
Creamy and sweet, this New York Cheesecake is the gold standard for all cheesecakes! Learn how to make this iconic treat with our easy-to-follow recipe!
👥 16 Servings⏱️ Prep & Cook: 15h 45m⏳ Prep: 45 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
- spatula
📝 Preparation Steps
1
Heat oven to 400°F. Lightly grease a 9-inch springform pan with shortening; remove bottom.
2
In a medium bowl, mix all crust ingredients with a fork until dough forms.
3
Gather dough into a ball. Press one-third of the dough evenly on the bottom of the pan.
4
Place bottom of the pan on a cookie sheet. Bake 8 to ⏱️ 10 minutes or until light golden brown; cool completely.
5
Assemble bottom and side of pan, secure side. Press remaining dough 2 inches up side of pan. Increase oven temperature to 450°F.
6
In a large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel, and salt with electric mixer on medium speed about ⏱️ 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into the pan. Bake ⏱️ 15 minutes.
(8 oz each) cream cheese, softened5 packagesgrated orange peel, if desired1 tablespoongrated lemon peel, if desired1 tablespooneggs5egg yolk1egg yolks2cup whipping cream3/4
7
Reduce oven temperature to 200°F. Bake ⏱️ 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as the cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.) Turn off the oven; leave the cheesecake in the oven for ⏱️ 30 minutes longer. Remove from the oven and cool in the pan on a cooling rack away from drafts for ⏱️ 30 minutes.
8
Without releasing or removing side of pan, run a metal spatula carefully along the side of the pan to loosen cheesecake. Refrigerate uncovered about ⏱️ 3 hours or until chilled; cover and continue refrigerating for at least ⏱️ 9 hours but no longer than ⏱️ 48 hours.
9
Run a metal spatula along the side of the pan to loosen the cheesecake again. Remove the side of the pan; leave the cheesecake on the pan bottom to serve.
10
In a chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in the refrigerator.
(8 oz each) cream cheese, softened5 packagescup whipping cream3/4
Nutrition Facts
calories
520
fat Content
6
serving Size
1 Serving
fiber Content
0 g
sugar Content
27 g
sodium Content
310 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
215 mg
carbohydrate Content
35 g
saturated Fat Content
22 g
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