New York Cheesecake
- 30 Minutes Prep14 Hours 45 Minutes Total
- 16 Servings
- 520 Calories per Serving
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!
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
Servings: 16
Serving size: 1 Serving
Amount per serving (Calories ): 520
| Food component / Nutrient | Amount | % Daily Value* |
|---|---|---|
| Total Fat | 38g | 58% |
| Saturated Fat | 22g | 111% |
| Trans Fat | 1g | % Value not available |
| Cholesterol | 215mg | 72% |
| Sodium | 310mg | 13% |
| Total Carbohydrate | 35g | 12% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value not available |
| Sugars | 27g | % Value not available |
| Protein | 9g | % Value not available |
| Vitamin D | Value not available | 8% |
| Vitamin E | Value not available | 6% |
| Calcium | Value not available | 8% |
| Iron | Value not available | 8% |
| Potassium | 135mg | 4% |
| Thiamin | Value not available | 6% |
| Riboflavin | Value not available | 20% |
| Niacin | Value not available | 4% |
| Vitamin B6 | Value not available | 4% |
| Vitamin B12 | Value not available | 10% |
| Pantothenic Acid | Value not available | 6% |
| Phosphorus | Value not available | 15% |
| Magnesium | Value not available | 2% |
| Zinc | Value not available | 6% |
| Manganese | Value not available | 4% |
| Selenium | Value not available | 15% |
| Copper | Value not available | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 0,
- Fruit 0,
- Other Carbohydrate 2&½,
- 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†, NC indicates a nutritional value has not been calculated,
- 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.
Carbohydrate Choice
- Choices per serving2
