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New York Cheesecake
Five packages of cream cheese, five whole eggs, two extra yolks, and a cup of whipping cream go into this dense, tall cheesecake that requires a full 15 hours from start to slice — baking low and slow, then cooling gradually to prevent cracking. The shortbread-style crust is pressed in by hand rather than crumbled. Grated orange and lemon peel add a citrus thread through the filling without sweetening it further. Serves 12, finished with toasted slivered almonds or fresh fruit.
Equipment
- Oven
- Baking sheet
- Stand Mixer
- Cake Pan
Ingredients
- 1 cup all-purpose flour
- ½ cup butter, softened
- ¼ cup sugar
- 1 egg yolk
- 5 packages (8 oz each) cream cheese, softened
- 1 ¾ cups sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon grated orange peel, if desired
- 1 tablespoon grated lemon peel, if desired ¼ teaspoon salt 5 whole eggs 2 egg yolks
- 1 cup whipping cream, divided
- ⅓ cup slivered almonds, toasted ( page 22 ), or fresh fruit, if desired
Instructions
- 1Preheat the oven to 400°F. Coat the bottom and sides of a 9-inch springform pan with cooking spray, then remove the bottom piece.
- 2Combine the flour, softened butter, sugar, and egg yolk in a medium bowl using a pastry blender or fork until a dough forms. Gather the mixture into a ball and press one-third of it evenly across the bottom of the pan.
- 3Set the pan bottom on a baking sheet and bake for 8 to 10 minutes until light golden brown. Let it cool for 10 minutes.
- 4Reattach the bottom of the springform pan to the sides and secure the latch. Press the remaining dough about 2 inches up the sides of the pan, then wrap the outside tightly with aluminum foil to prevent any leaks.
- 5Raise the oven temperature to 450°F.
- 6Beat the softened cream cheese, sugar, flour, grated orange peel, grated lemon peel, and salt in a large bowl using an electric mixer on medium speed for about 1 minute until smooth.
- 7Reduce the mixer speed to low. Mix in the whole eggs, egg yolks, and a quarter cup of the whipping cream just until combined, then pour the filling into the prepared crust. Overmixing at this stage incorporates too much air, which can cause cracks later.
- 8Bake the cheesecake for 15 minutes, then lower the oven temperature to 200°F.
- 9Continue baking for 1 hour and 25 minutes to 1 hour and 40 minutes. The edges should be set at least 2 inches inward, while the center still jiggles slightly and the surface turns golden brown.
- 10Turn off the oven and leave the cheesecake inside for another 30 minutes. Avoid inserting a knife to test doneness, as this can cause the top to crack.
- 11Take the pan out of the oven and let it cool on a wire rack away from any drafts for 30 minutes.
- 12Carefully run a knife around the inside edge of the pan to loosen the cheesecake without releasing the side latch. Chill uncovered in the refrigerator for about 3 hours.
- 13Once cold, cover the cheesecake and refrigerate for at least 9 more hours or overnight.
- 14When ready to serve, run a knife around the edge one more time to loosen the sides, then unlatch and remove the outer ring. Keep the cheesecake on the pan base.
- 15Pour the remaining three-quarters cup of whipping cream into a chilled bowl and beat on low speed with an electric mixer until it starts to thicken. Increase the speed to high and beat until stiff peaks form, then spread evenly over the top of the chilled cheesecake.
Notes
- Make ahead: This cheesecake requires at least 12 hours of chilling time, making it an ideal dessert to prepare the day before your event.
- Storage: Keep leftover cheesecake in the refrigerator, tightly covered, for up to 5 days.
- Tip: Make sure your cream cheese and eggs are completely at room temperature before mixing to ensure a smooth, lump-free filling.
- Garnish: Top the finished cheesecake with toasted slivered almonds or fresh fruit right before serving.
Recipe Details
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