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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #desserts #cheesecake #number-of-servings #4-hours-or-less
You'll also love
Myisha
[email protected]I found this recipe to be a bit confusing and the cheesecake didn't turn out as well as I had hoped.
Andrej Janicijevic
[email protected]The cheesecake was a bit too sweet for me, but overall it was a good recipe.
Henry Vibes
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Johnny Ramirez
[email protected]I've made this cheesecake several times and it always turns out great. The recipe is easy to follow and the cheesecake is always creamy and delicious.
MAXIMUM EFFORTforSPCJESUS
[email protected]This cheesecake was amazing! The filling was creamy and smooth, and the crust was perfectly flaky. It was a hit with my family and friends.
Austin Amell
[email protected]Followed the recipe and the cheesecake came out perfect. It was so creamy and delicious. I will definitely be making this again.
Naomi Nwafor
[email protected]This cheesecake was easy to make and turned out perfect! I used a pre-made graham cracker crust, which saved time. The cheesecake was creamy and smooth, and the flavor was delicious. I will definitely be making this again.
Santos Pandey
[email protected]Not a huge fan of cheesecake, but this one was really good. The texture was light and fluffy, and the flavor was not too sweet. I would definitely recommend this recipe.
Mirastar Semirastare
[email protected]Best cheesecake I've ever had! The crust was flaky and buttery, and the filling was creamy and smooth. I loved the hint of lemon flavor. I'll definitely be making this again.
Ghazal Satti
[email protected]Followed the recipe exactly and the cheesecake turned out amazing! So creamy and delicious. A real crowd-pleaser.
Nicholas Morse
[email protected]This cheesecake was a delight! The texture was smooth and creamy, and the flavor was perfectly balanced. I used a graham cracker crust, and it complemented the cheesecake filling perfectly. My family and friends loved it, and I will definitely be mak