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New York Cheesecake

New York Cheesecake
  • Prep 30 min
  • Total 14 hr 45 min
  • Servings 16
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!
Updated September 28, 2006
Make With
Make With
Gold Medal Flour

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

Steps

  • 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.

  • 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.
  • 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 Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
340
Total Fat
38g
58%
Saturated Fat
22g
111%
Trans Fat
1g
Cholesterol
215mg
72%
Sodium
310mg
13%
Potassium
135mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
27g
Protein
9g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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