New York Cheesecake

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.

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  • prep time 45 min
  • total time 15 hr 0 min
  • ingredients 14
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
340),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
22g,
22%
Trans Fat
1g
1%
),
Cholesterol
215mg
215%;
Sodium
310mg
310%;
Total Carbohydrate
35g
35%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
0%;
Calcium
8%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.