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New York Cheesecake

Betty Crocker Kitchens
Updated Sep 7, 2022
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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!

New York Cheesecake

  • Prep Time 30 min
  • Total 14 hr 45 min
  • Servings 16
  • Ingredients 15
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Ingredients

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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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.

Nutrition

520 Calories
38g Total Fat
9g Protein
35g Total Carbohydrate
27g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
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