New York Cheesecake

Health score
2%
New York Cheesecake
885 min.
16
524kcal

Suggestions


Indulge in the rich and creamy delight of a classic New York Cheesecake, a dessert that has captured the hearts of many with its velvety texture and irresistible flavor. This cheesecake is not just a treat; it's an experience that brings together the perfect balance of sweetness and tanginess, making it a showstopper for any occasion. Whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself, this cheesecake is sure to impress.

With a buttery crust that crumbles beautifully beneath a luscious filling made from cream cheese, eggs, and a hint of citrus zest, each bite is a heavenly combination of flavors. The addition of slivered almonds adds a delightful crunch, elevating the dessert to new heights. While the preparation may take some time, the end result is well worth the wait. The cheesecake requires a gentle baking process that allows it to set perfectly, ensuring a smooth and creamy texture that melts in your mouth.

As you serve this stunning dessert, topped with a cloud of freshly whipped cream and garnished with toasted almonds, you'll find that it not only looks beautiful but also tastes divine. So gather your ingredients, roll up your sleeves, and embark on a baking adventure that will leave your friends and family raving about your culinary skills. This New York Cheesecake is more than just a dessert; it's a celebration of flavor and a testament to the joy of baking.

Ingredients

  • 0.5 cup butter softened
  • 40 oz cream cheese softened
  •  egg yolk 
  •  egg yolk 
  •  eggs 
  • cup flour all-purpose
  • tablespoons flour all-purpose
  • tablespoon lemon zest grated
  • tablespoon orange zest grated
  • 0.3 teaspoon salt 
  • 0.3 cup slivered almonds toasted
  • 0.3 cup sugar 
  • 1.8 cups sugar 
  • 0.3 cup whipping cream 
  • 0.8 cup whipping cream 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • wire rack
  • hand mixer
  • spatula
  • springform pan

Directions

  1. Heat oven to 400F. 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.
  2. Place on cookie sheet.
  3. 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.
  4. Increase oven temperature to 475F. 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.
  5. Pour into baked crust.
  6. Bake 15 minutes.
  7. Reduce oven temperature to 200F.
  8. 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.
  9. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
  10. 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.
  11. Run metal spatula along side of pan to loosen cheesecake again.
  12. 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.
  13. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

Nutrition Facts

Calories524kcal
Protein6.41%
Fat65.71%
Carbs27.88%

Properties

Glycemic Index
20.45
Glycemic Load
23.62
Inflammation Score
-7
Nutrition Score
8.251739040665%

Flavonoids

Cyanidin
0.06mg
Catechin
0.03mg
Epigallocatechin
0.06mg
Epicatechin
0.01mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.06mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:523.54kcal
26.18%
Fat:38.96g
59.94%
Saturated Fat:19.78g
123.59%
Carbohydrates:37.19g
12.4%
Net Carbohydrates:36.58g
13.3%
Sugar:28.26g
31.4%
Cholesterol:175.99mg
58.66%
Sodium:351.43mg
15.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.55g
17.11%
Vitamin A:1548.94IU
30.98%
Selenium:16.03µg
22.9%
Vitamin B2:0.35mg
20.64%
Phosphorus:147.38mg
14.74%
Vitamin E:1.78mg
11.87%
Calcium:101.56mg
10.16%
Folate:36.46µg
9.11%
Vitamin B5:0.81mg
8.14%
Vitamin B1:0.11mg
7.27%
Manganese:0.13mg
6.45%
Vitamin B12:0.38µg
6.25%
Iron:0.96mg
5.31%
Zinc:0.78mg
5.23%
Vitamin D:0.7µg
4.63%
Potassium:161.58mg
4.62%
Vitamin B6:0.09mg
4.46%
Magnesium:17.69mg
4.42%
Vitamin B3:0.72mg
3.59%
Copper:0.07mg
3.29%
Fiber:0.61g
2.44%
Vitamin K:2.06µg
1.96%
Vitamin C:1.1mg
1.33%