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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Kennedy Kilonzo
[email protected]I'll definitely be making this cheesecake again. It was so easy to make and it turned out perfect.
Felicia Onyendum
[email protected]This cheesecake was amazing! It was the perfect dessert for a special occasion.
Rimsha Sari
[email protected]I'm not a fan of cheesecake, but this one was actually really good. The crust was crispy and the filling was creamy and smooth.
Jabed Vai
[email protected]The cheesecake was a bit too dense for my taste, but the flavor was still good.
Birsingh Patal
[email protected]This cheesecake was a bit too rich for my taste, but I still enjoyed it.
Romeo Foxtrot
[email protected]I'm not a big fan of cheesecake, but this one was really good. The crust was perfectly crispy and the filling was creamy and smooth.
Khya Noor
[email protected]This cheesecake is a classic for a reason. It's always a hit with my family and friends.
robert patterson
[email protected]I made this cheesecake for a special occasion and it was a huge success! Everyone loved it.
Junnatul Montaha
[email protected]The cheesecake was a bit too crumbly, but the flavor was still good.
Sabin Tharu
[email protected]This cheesecake was a bit too sweet for my taste, but I still enjoyed it.
Crystal Wright
[email protected]I've tried many cheesecake recipes, but this one is by far the best. The crust is perfectly crispy and the filling is creamy and smooth.
Kashmir real estate DHA2 islamabad
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love that I can use any kind of fruit or topping I want.
Tebogo Maboe
[email protected]The cheesecake didn't set properly, even after I followed the instructions exactly.
Faizi Dhillu
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was still good.
charlynn savage
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The crust is buttery and flaky, and the cheesecake filling is creamy and rich.
Umer Shoaib
[email protected]This is the best cheesecake recipe I've ever tried. The cheesecake was smooth, creamy, and perfectly balanced in flavor.
Tony Moore
[email protected]The instructions were easy to follow and the cheesecake turned out beautifully. It was rich and decadent, with a perfect graham cracker crust.
Nalwoga Angelina
[email protected]This cheesecake was a hit at my dinner party! The creamy texture and tangy flavor were perfect. I'll definitely be making it again.