NEW YORK CHEESECAKE WITH SHORTBREAD CRUST
Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.
Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
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Mado Magdalene
[email protected]This cheesecake is on my to-make list. It looks amazing!
Hasaan Mirani
[email protected]I can't wait to try this recipe! It looks so good.
Spoopy Dreemurr
[email protected]This recipe is a keeper! The cheesecake was creamy and delicious, and the shortbread crust was the perfect touch.
Ibrahim Ibn ibrahim
[email protected]I had trouble getting the cheesecake out of the pan in one piece.
Sheikh Sabit
[email protected]The cheesecake was a bit too dense for my taste, but the flavor was good.
RAJESH BHAI
[email protected]This cheesecake was easy to make and it turned out so good! I'm definitely going to make it again.
G.C. Sinatra
[email protected]I followed the recipe exactly and the cheesecake turned out great! It was the perfect dessert for my family gathering.
Tony Mckeown
[email protected]This cheesecake was delicious! The crust was perfectly crispy and the filling was creamy and smooth. I will definitely be making this again.
Daveyah Taylor
[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 rich and creamy. I love that it's not too sweet.
Olasunkanmi Jones
[email protected]This cheesecake was a hit at my party! The shortbread crust was the perfect complement to the creamy cheesecake filling. I will definitely be making this again.