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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 14h45m
Yield 16
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 520, Carbohydrate 35 g, Cholesterol 215 mg, Fat 6, Fiber 0 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 1 g
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NT Hussen
[email protected]I've been making this cheesecake for years and it's always a hit. It's the perfect dessert for any occasion.
izzy Padgett
[email protected]I made this cheesecake for my family and they all loved it! The recipe was easy to follow and the cheesecake turned out perfect.
MD.Masudur Rahman
[email protected]The crust was a bit too crumbly for my liking, but the filling was delicious. Overall, I thought this cheesecake was good, but not great.
Malik saig
[email protected]This cheesecake was a bit too dense for my taste. I think I would have preferred a lighter, fluffier filling.
Jisen Arben
[email protected]This is the best cheesecake recipe I have ever tried. The crust is flaky and buttery, and the filling is smooth and creamy. I highly recommend this recipe!
Wadia Habib
[email protected]I followed the recipe exactly and my cheesecake came out perfect! It was so creamy and delicious. I will definitely be making this again.
Annie Panioyak
[email protected]I'm not a big cheesecake fan, but I have to admit that this one is pretty darn good. The filling is light and fluffy, and the crust is perfectly crispy.
Fatmata Jalloh
[email protected]This cheesecake is the best I've ever had. The crust is perfectly crumbly and the filling is so smooth and creamy.
BIPLOB BISWAS
[email protected]This recipe is a keeper! The cheesecake was perfect - so smooth and creamy, with just the right amount of sweetness.
Bushra Parveen
[email protected]This cheesecake was a huge hit at my party! Everyone loved it and couldn't get enough of the creamy, tangy filling and the buttery graham cracker crust.