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 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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Lucky Jee
[email protected]This cheesecake is my absolute favorite! It's the perfect combination of creamy, tangy, and sweet. I always get rave reviews when I make it.
Madhav Siwakoti
[email protected]The cheesecake was good, but it wasn't as creamy as I would have liked.
Exelussive remix ba
[email protected]This cheesecake is always a crowd-pleaser. I love that it's so easy to make and that it can be made ahead of time.
miss mitu
[email protected]This cheesecake was a disappointment. It was dry and crumbly, and the flavor was bland.
Ishaq Noah
[email protected]I've never made a cheesecake before, but this recipe was easy to follow and the cheesecake turned out perfect! It was a huge hit with my family.
Afie Adoma
[email protected]The cheesecake was delicious, but the crust was a bit too thick for my liking.
P Nusrat698
[email protected]The cheesecake was easy to make and turned out great! I would recommend using a springform pan instead of a regular cake pan, as it makes it easier to remove the cheesecake.
Dream Life
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
Karl Clintsman
[email protected]I've made this cheesecake several times and it always turns out amazing. It's my go-to recipe for special occasions.
Jilan Hendrex
[email protected]Best cheesecake I've ever had! The texture was perfect and the flavor was out of this world.
Waqas Malik
[email protected]This cheesecake was a hit at my party! It was creamy, smooth, and had a delicious graham cracker crust. I would definitely make it again.