If you love cheesecake (and who doesn’t?), this is a recipe to try. This New York Cheesecake recipe features a buttery, melt-in-your-mouth crust and a rich, smooth filling made with cream cheese and a hint of citrus. Baked to perfection and topped with whipped cream and toasted almonds, this cheesecake is the ultimate dessert for any celebration. Learn how to make this iconic treat with our easy-to-follow recipe!
Below are the ingredients that come together to make this New York Cheesecake.
Crust
All-Purpose Flour: Provides the structure for the crust, giving it a tender crumb.
Butter: Adds richness, flavor, and flakiness to the crust. The fat in butter also helps to create a tender texture.
Sugar: Sweetens the crust and helps it to brown during baking.
Egg Yolk: Adds richness, moisture, and helps to bind the crust ingredients together.
Filling
Cream Cheese: The star ingredient, providing the signature creamy texture and tangy flavor of New York Cheesecake.
Sugar: Sweetens the filling and balances the tanginess of the cream cheese.
All-Purpose Flour: Helps to stabilize the filling and prevent it from cracking during baking.
Eggs: Provide structure, richness, and moisture to the filling. They also help to bind the ingredients together.
Egg Yolks: Add extra richness and contribute to the smooth, creamy texture of the filling.
Other Ingredients You’ll Need: Orange & lemon peel (optional), sliced almonds (optional) whipping cream, salt.
Here are the basic steps for making this New York Cheesecake. See the full recipe for more details.
Preheat the oven to 400°F. Grease a 9-inch springform pan with shortening and remove the bottom.
Mix all crust ingredients using a fork to form dough. Gather and press one-third of it evenly onto the bottom of the pan. Bake for 8 to 10 minutes.
Assemble the springform pan. Press the remaining dough 2 inches up the side of the pan. Wrap outside and bottom of pan in foil to prevent any leaks when baking. Increase the oven temperature to 450°F.
Beat cream cheese, sugar, flour, orange peel, lemon peel, and salt on medium speed for about 1 minute. Beat in eggs, 2 egg yolks, and 1/4 cup whipping cream. Pour the mixture into the prepared pan.
Bake at 450°F for 15 minutes, then reduce the oven temperature to 200°F and bake for 1 hour longer. Turn off the oven and leave the cheesecake inside for an additional 30 minutes. Cool on a cooling rack (away from drafts) for 30 minutes.
Use a metal spatula to loosen the cheesecake. Refrigerate uncovered for 3 hours, then cover and continue refrigerating for at least 9 hours, up to 48 hours.
Loosen side with a metal spatula again. Remove the side of the pan, leaving the cheesecake on the pan bottom for serving.
Beat 3/4 cup whipping cream until stiff peaks form. Spread the whipped cream over the top of the cheesecake and decorate with almonds.
To properly store the cheesecake, follow these guidelines.
Store it covered in the refrigerator for up to 4 days.
Wrap the cheesecake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Store for 4 to 5 months.
Thaw, wrapped, in the refrigerator 4 to 6 hours or overnight. Note that freezing may slightly alter the texture of the cheesecake.
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Heat oven to 400°F. Lightly grease a 9-inch springform pan with shortening; remove bottom.
In a medium bowl, mix all crust ingredients with a fork until dough forms.
Gather dough into a ball. Press one-third of the dough evenly on the bottom of the pan.
Place bottom of the pan on a cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool completely.
Assemble bottom and side of pan, secure side. Press remaining dough 2 inches up side of pan. Increase oven temperature to 450°F.
In a 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 the pan. Bake 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 the cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.) Turn off the oven; leave the cheesecake in the oven for 30 minutes longer. Remove from the oven and cool in the pan on a cooling rack away from drafts for 30 minutes.
Without releasing or removing side of pan, run a metal spatula carefully along the side of the pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating for at least 9 hours but no longer than 48 hours.
Run a metal spatula along the side of the pan to loosen the cheesecake again. Remove the side of the pan; leave the cheesecake on the pan bottom to serve.
In a chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in the refrigerator.
Wrap outside and bottom of pan with foil to prevent leaking during baking.
Refrigerate extra egg whites in a sealed container for up to 4 days. They make great additions to scrambles, omelets, and other egg dishes.
A collection of fresh berries and a few mint sprigs are a classic garnish. Dress it up even more by drizzling with chocolate or caramel sauce.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 38g | 58% |
| Saturated Fat | 22g | 111% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 12g | % Value Not Available |
| Polyunsaturated Fat | 1&½g | % Value Not Available |
| Omega-3 | 430g | % Value Not Available |
| Cholesterol | 215mg | 72% |
| Sodium | 310mg | 13% |
| Total Carbohydrate | 35g | 12% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 27g | % Value Not Available |
| Protein | 9g | % Value Not Available |
| Vitamin D | Value Not Available | 8% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 8% |
| Potassium | 135mg | 4% |
| Vitamin A | Value Not Available | 30% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 6% |
| Thiamin | Value Not Available | 6% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 4% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 8% |
| Vitamin B12 | Value Not Available | 10% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 15% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 6% |
| Manganese | Value Not Available | 4% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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