New York Cheesecake
- 30 Minutes Prep14 Hours 45 Minutes Total
- 16 Servings
- 520 Calories per Serving
Ingredient List
Crust
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup butter or margarine, softened
- 1/4 cup sugar
- 1 egg yolk
Filling and Topping
- 5 packages (8 oz each) cream cheese, softened
- 1 3/4 cups sugar
- 3 tablespoons Gold Medal™ all-purpose flour
- 1 tablespoon grated orange peel, if desired
- 1 tablespoon grated lemon peel, if desired
- 1/4 teaspoon salt
- 5 eggs
- 2 egg yolks
- 1/4 cup whipping cream
- 3/4 cup whipping cream
- 1/3 cup slivered almonds, toasted, if desired
Preparation
- 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 450°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.
Tips
- Refrigerate egg whites in a sealed container for up to 4 days. They make great fat-free additions to scrambles, omelets and other egg dishes.
- A collection of fresh berries and a few mint sprigs is a classic garnish. Or dress it up even more by drizzling with chocolate or caramel topping.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 38g 58%, Saturated Fat 22g 111%, Cholesterol 215mg 72%, Sodium 310mg 13%, Potassium 135mg 4%, Total Carbohydrate 35g 12%, Dietary Fiber 0g 0%, Vitamin A 30%, Vitamin C 0%, Calcium 8%, Iron 8%, Vitamin D 8%, Vitamin E 6%, Thiamin 6%, Riboflavin 20%, Niacin 4%, Vitamin B6 4%, Folic Acid 8%, Vitamin B12 10%, Pantothenic Acid 6%, Phosphorus 15%, Magnesium 2%, Zinc 6%, Selenium 15%, Copper 0%, Manganese 4%
Other Nutrients (Amount per serving)
Calories 520, Calories from Fat 340, Trans Fat 1g, Monounsaturated Fat 12g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 27g, Protein 9g, Beta-Carotene 8%, Omega-3 430g, Carbohydrate Choice 2, Starch 0, Fruit 0, Other Carbohydrate 2 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 1, Fat 6, Fruits NC*, Vegetables NC*, Grains NC*, Meat & Beans NC*, Dairy NC*, Fats & Oils NC*
* NC indicates a nutritional value has not been calculated, which is typically due to either insufficient nutritional data for an ingredient or an incomplete analysis.
