New York-Style Cheesecake
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Yields:
-
1 10inch springform pan OR a 13
ingredients
- 1 1⁄2 cups flour
- 1⁄3 cup sugar
- 1 egg, well beaten
- 1⁄2 cup butter, softened
- 2 1⁄2 lbs cream cheese, softened
- 1 3⁄4 cups sugar
- 3 tablespoons flour
- 5 eggs
- 2 egg yolks
- 1⁄4 cup heavy whipping cream (35%)
directions
- Set oven to 400 degrees.
- Lightly coat a 10-inch springform pan with vegetable spray OR use a 9" x 13" pan instead.
- For crust: Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter; mix well.
- Spread evenly on the bottom and to the edges of prepared pan.
- Prick all over with a fork; bake 15 minutes at 400 degrees, allow to cool.
- Increase oven temperature to 475 degrees.
- In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and yolks; beat until thoroughly mixed.
- Add in the whipping cream, ONLY enough to blend.
- Pour the filling over crust; bake for 10 minutes at 475 degrees.
- Reduce temperature to 200 degrees, and continue baking for 1 hour.
- Turn off the oven, but leave cake in the oven for another hour.
- Remove, and cool.
- Chill in refrigerator overnight.
- Top with favorite fruit or just serve plain.
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Reviews
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Made exactly per the instructions in a 13x9 pan, but this family of cheese-cake lovers did not care for this recipe at all. I hate to give low ratings, but have pledged here on Zaar to give honest ones. Dense indeed, almost to dryness, and no flavor to speak of, I am sorry to say that we did not have the same smooth, creamy experience as the other reviewer. Maybe a fruit topping would have livened things up a bit. Sorry!
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Pressure Cooker mentioned that the recipe called for over 2 cups of sugar. It only calls for 1 3/4 cups, the other 1/3 goes in the crust. Perhaps this is why hers did not bake properly. I hope she tries again because this is the perfect creamy, delicious cheesecake recipe, and the perfect base for any specialty cheesecake.
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Tasted great, and the recipe was easy to follow. The only thing I would forewarn of is that this takes a LONG time to cook. I left it in the oven for 2 hours and it felt like I could have left it in for another hour. It did set up in the fridge somewhat. I did use a 9" springform pan, not a 10", so that could be the reason why. Definitely cook until non-jiggly! Delicious even though slightly undercooked by yours truly. Next time I make cheesecake it will absolutely be with this recipe.
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I’m going to have to vouch, very very highly, for this recipe. It is almost identical to a cheesecake called “The Heavy One” from The Joy of Cheesecake, an excellent cookbook. I recognized it because my sister and I made 9 of these cheesecakes (in addition to 7 chocolate ones) for my wedding (we froze them ahead), and we make them for other special occasions, and it is an awesome recipe! The Joy also calls for ½ t. each of grated lemon and orange rind (which is more for tang than citrus flavor), and an extra 5 minutes at the 475 temp. We bake them with a pan of water in the oven for moisture, and DO worry if it is still jiggly in the center – we would bake extra time if it didn’t appear done. I am so sorry that the other reviewer had such an awful time with the recipe! This recipe is a bit expensive and takes some time, but it is well worth it for special occasions. Also note: a heavy 10” cheesecake, like this one, will easily serve 16.
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