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New York Cheesecake

(1)
  1 reviews
  • 45 min prep time
  • 15 hr 0 min total time
  • 14 ingredients
  • 16 servings
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This rich and smooth cheesecake, made with cream cheese, is usually associated with the style of cheesecake popularized by Jewish delicatessens in New York City in the early- to mid-1900s. One quintessential recipe originated at Lindy's, a restaurant on Broadway in Manhattan's Time Square, which made their cheesecake not only popular with the theater crowd, but also famous worldwide.

Ingredients

Crust

1
cup all-purpose flour*
1/2
cup butter or margarine, softened
1/4
cup sugar
1
large egg yolk

Cheesecake

5
packages (8 oz each) cream cheese, softened
1 3/4
cups sugar
3
tablespoons all-purpose flour*
1
tablespoon grated orange peel, if desired
1
tablespoon grated lemon peel, if desired
1/4
teaspoon salt
5
large eggs
2
large egg yolks
1
cup whipping (heavy) cream
1/3
cup slivered almonds, toasted, or fresh fruit, if desired

Steps

  • 1 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.
  • 2 Heat oven to 475°F.
  • 3 In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks and 1/4 cup of the whipping cream on low speed until well blended. Pour into crust.
  • 4 Bake 15 minutes.
  • 5 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 wire rack away from drafts 30 minutes.
  • 6 Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  • 7 Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat remaining 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.
  • 1 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.
  • 2 Heat oven to 475°F.
  • 3 In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks and 1/4 cup of the whipping cream on low speed until well blended. Pour into crust.
  • 4 Bake 15 minutes.
  • 5 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 wire rack away from drafts 30 minutes.
  • 6 Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  • 7 Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat remaining 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.

Expert Tips

*Do not use self-rising flour in this recipe.

For 19 grams of fat and 330 calories per serving, omit Crust. Move oven rack to lowest position. Heat oven to 425°F. Lightly grease side only of 9-inch springform pan with shortening. Mix 3/4 cup graham cracker crumbs, 2 tablespoons margarine, melted, and 2 tablespoons sugar; press evenly in bottom of pan. Use reduced-fat cream cheese (Neufchâtel); increase flour to 1/4 cup. Substitute 1 1/4 cups fat-free cholesterol-free egg product for the 5 eggs. Omit 1/4 cup whipping cream. Continue as directed in steps 4 through 6. Omit 3/4 cup whipping cream and almonds. Serve with fresh fruit if desired.

Fold 1 cup miniature semisweet chocolate chips (3 oz) into cheese mixture before pouring into crust.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
340
% Daily Value
Total Fat
38g
58%
Saturated Fat
22g
111%
Trans Fat
1g
1%
Cholesterol
215mg
72%
Sodium
310mg
13%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
27g
27%
Protein
9g
9%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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