New York Cheesecake
Source of Recipe
Betty Crocker
Recipe Introduction
Yes I had to choose a (New York) Cheesecake being I am a Native. I have made others but I honestly think this is the Best! I must say it is My greatest opinion that "No Home Should Ever Be Without a Betty Crocker Cookbook...It is a Must"!
List of Ingredients
Crust
1 Cup all-purpose Flour*
1/2 Cup butter or margarine. (I always use butter)
1/4 Cup sugar
1 Lg egg yolk
Cheesecake
5 packages (8 oz each) cream cheese, softened.
1 3/4 cups sugar
3 Tbs all-purpose flour*
1 Tbs grated orange peel, if desired
1 Tbs grated lemon peel, if desired
1/4 Tsp salt
5 Lg eggs
2 Lg egg yolks
1 Cup heavy whipping cream
1/3 Cup slivered almonds, toasted, or fresh fruit, if desired.Recipe
1. Heat oven to 400 F. Lightly grease a 9 inch spring form pan with shortening; remove bottom.
2. For Crust: In medium bowl, mix all ingredients with fork untill a dough forms, gather into a ball. Press 1/3 of the dough evenly on the bottom of the pan. Place on a cookie sheet. Bake 8 to 10 minutes or until light golden brown, remove from oven and cool. Assemble bottom back into pan and secure. Press remaining dough 2 inches up and around inside of pan.
3. Heat oven to 475 F.
4. In large bowl, beat cream cheese, sugar, flour, orange and lemon peels, salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs. egg yolks and 1/4 cup of the heavy whipping cream on low speed until well blended. Pour into crust.
5. Bake 15 minutes.
6. Reduce oven temperature to 200 F. Bake 1 hour longer.
7. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will firm as the cheesecake cools.
8. Do Not insert a knife to test for doneness as this may cause cheesecake to crack.
9. Turn off the oven and Leave the cheesecake in the oven 30 minutes longer. Remove from oven and cool in the pan on wire rack away from drafts for at least 30 minutes.
10. Without releasing the sides of the pan, run a thin knife (I have a plastic tool for this) carefully around the inside of the cheesecake to loosen. Refrigerate uncovered about 3 hours or untill chilled. (I find it does take at least the 3 full hours) Cover and continue refrigerating at least 9 hours but no longer than 48.
11. Run knife around side of cheesecake to loosen again and remove sides of pan. leave cheesecake on bottom of pan to serve.
12. Beat remaining 3/4 cup of Heavy whipping cream with electric mixer on high speed untill stiff. Spread over top of cheesecake. Decorate with almonds and serve with fresh fruit if desired. (We use Cherry Pie filling either as an additonal topping or for individual use as a guest requests).
* Do not use self-rising flour in this recipe.
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