New York Cheesecake

Recipe Ingredients

Below are the ingredients that come together to make this New York Cheesecake.

Crust

All-Purpose Flour: Provides the structure for the crust, giving it a tender crumb.

Butter: Adds richness, flavor, and flakiness to the crust. The fat in butter also helps to create a tender texture.

Sugar: Sweetens the crust and helps it to brown during baking.

Egg Yolk: Adds richness, moisture, and helps to bind the crust ingredients together.

Filling

Cream Cheese: The star ingredient, providing the signature creamy texture and tangy flavor of New York Cheesecake.

Sugar: Sweetens the filling and balances the tanginess of the cream cheese.

All-Purpose Flour: Helps to stabilize the filling and prevent it from cracking during baking.

Eggs: Provide structure, richness, and moisture to the filling. They also help to bind the ingredients together.

Egg Yolks: Add extra richness and contribute to the smooth, creamy texture of the filling.

Other Ingredients You’ll Need: Orange & lemon peel (optional), sliced almonds (optional) whipping cream, salt.

How to Make New York Cheesecake

Here are the basic steps for making this New York Cheesecake. See the full recipe for more details.  

1. Prepare the Oven and Pan

Preheat the oven to 400°F. Grease a 9-inch springform pan with shortening and remove the bottom.

2. Make the Base

Mix all crust ingredients using a fork to form dough. Gather and press one-third of it evenly onto the bottom of the pan. Bake for 8 to 10 minutes.

3. Form the Crust Sides 

Assemble the springform pan. Press the remaining dough 2 inches up the side of the pan. Wrap outside and bottom of pan in foil to prevent any leaks when baking. Increase the oven temperature to 450°F.

4. Mix the Cheesecake Filling 

Beat cream cheese, sugar, flour, orange peel, lemon peel, and salt on medium speed for about 1 minute. Beat in eggs, 2 egg yolks, and 1/4 cup whipping cream. Pour the mixture into the prepared pan.

5. Bake the Cheesecake

Bake at 450°F for 15 minutes, then reduce the oven temperature to 200°F and bake for 1 hour longer. Turn off the oven and leave the cheesecake inside for an additional 30 minutes. Cool on a cooling rack (away from drafts) for 30 minutes.

6. Chill the Cheesecake 

Use a metal spatula to loosen the cheesecake. Refrigerate uncovered for 3 hours, then cover and continue refrigerating for at least 9 hours, up to 48 hours.

7. Remove the Pan 

Loosen side with a metal spatula again. Remove the side of the pan, leaving the cheesecake on the pan bottom for serving.

8. Add Toppings 

Beat 3/4 cup whipping cream until stiff peaks form. Spread the whipped cream over the top of the cheesecake and decorate with almonds.

How to Store New York Cheesecake

To properly store the cheesecake, follow these guidelines.

Refrigerator

Store it covered in the refrigerator for up to 4 days.

Freezer

Wrap the cheesecake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Store for 4 to 5 months. 

Thaw, wrapped, in the refrigerator 4 to 6 hours or overnight. Note that freezing may slightly alter the texture of the cheesecake.

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