NEW YORK CHEESECAKE

 

  • Cooking Time: 1 hour 15 minutes
  • Servings: 16 to 20 servings
  • Preparation Time: 45 minutes

Ingredients

  • For the crust:
  • 1 cup all-purpose flour
  • 1/2 cup butter or stick margarine, softened
  • 1/4 cup sugar
  • 1 large egg yolk
  • For the cheesecake:
  • 5 packages (8oz. each) cream cheese, softened
  • 1 3/4 cups sugar
  • 3 Tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 5 large eggs
  • 2 large egg yolks
  • 1/4 cup heavy whipping cream

Directions

  • To make the crust: Preheat oven to 400 F.; lightly grease springform pan, 9 X 3 inches with shortening (I used a non-stick spray for baking) and remove bottom.
  • Mix all ingredients with fork until dough forms; gather into a ball.
  • Press one-third of the dough evenly on the bottom of pan; place on a 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.
  • To make cheesecake: Preheat oven to 475 F.
  • Beat cream cheese, sugar, flour, and salt in large bowl with electric mixer on medium speed about 1 minute or until smooth.
  • Beat in eggs, egg yolks and whipping cream on low speed until well blended; pour into crust; bake for 15 minutes.
  • 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 away from drafts on wire rack for 30 minutes.
  • Without releasing or removing side of pan, run a 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.
  • Run metal spatula along side of cheesecake to loosen again; remove side of pan; leave cheesecake on pan to serve.

Notes

This cheesecake recipe comes from the Betty Crocker Cookbook. When my brother tried a slice of it, he said it tasted just like it came from a professional bakery!

Author Credit: Betty Crocker Cookbook

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