New York Cheesecake

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!

Prep Time

30

Minutes

Total Time

14:45

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Refrigerate egg whites in a sealed container for up to 4 days. They make great fat-free additions to scrambles, omelets and other egg dishes.
Special Touch
A collection of fresh berries and a few mint sprigs is a classic garnish. Or dress it up even more by drizzling with chocolate or caramel topping.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 340),
  • Total Fat 38g
    • (Saturated Fat 22g,
    • Trans Fat 1g),
  • Cholesterol 215mg;
  • Sodium 310mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 0g,
    • Sugars 27g),
  • Protein 9g;
Percent Daily Value*:
    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.