New York Cheesecake

Name: New York Cheesecake
Prep time: 45 min
Total time: 15 h
Yield: 16
Ingredients: 1 cup all-purpose flour*; 1/2 cup butter or margarine, softened; 1/4 cup sugar; 1 large egg yolk; 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

2 Ratings

2 Reviews

Prep 45 min
Total 15 hr 0 min
Ingredients 14
Servings 16

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.

By Pillsbury Kitchens

Updated September 15, 2010

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.

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.