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 special event or simply treating yourself, this cheesecake is sure to impress.

With a buttery, golden crust that cradles a luscious filling made from premium cream cheese, this recipe is designed to serve 16 people, making it ideal for gatherings with family and friends. The addition of fresh citrus zest adds a subtle brightness that elevates the overall flavor profile, while the whipped cream topping and toasted almonds provide a delightful finishing touch.

What sets this New York Cheesecake apart is its unique baking method, which ensures a perfectly smooth and creamy texture. The gradual temperature changes during baking help to create a cheesecake that is firm yet soft in the center, avoiding the dreaded cracks that can mar its beauty. After a long chill in the refrigerator, this cheesecake transforms into a decadent dessert that is as pleasing to the eye as it is to the palate.

So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds. Your journey to cheesecake perfection starts here!

Ingredients

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

Equipment

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

Directions

  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.
  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 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.
  5. Pour into baked crust.
  6. Bake 15 minutes.
  7. Reduce oven temperature to 200°F.
  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%