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New York Cheesecake

If you love cheesecake (and who doesn’t?), this is a recipe to try. Creamy and sweet, it’s the gold standard for all cheesecakes!

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  • Prep Time 30 min
  • Total Time 14 hr 45 min
  • Servings 16

Ingredients

Crust

1
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
1/4
cup sugar
1
egg yolk

Filling and Topping

5
packages (8 oz each) cream cheese, softened
1 3/4
cups sugar
3
tablespoons Gold Medal™ all-purpose flour
1
tablespoon grated orange peel
1
tablespoon grated lemon peel
1/4
teaspoon salt
5
eggs
2
egg yolks
1/4
cup whipping cream
3/4
cup whipping cream
1/3
cup slivered almonds, toasted, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
  • 2 Increase oven temperature to 475°F. In 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 baked crust. Bake 15 minutes.
  • 3 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 cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
  • 4 Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  • 5 Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

How to Freeze Cheesecake Slices

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
340),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
22g,
22%
Trans Fat
1g
1%
),
Cholesterol
215mg
215%;
Sodium
310mg
310%;
Total Carbohydrate
35g
35%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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