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New York-Style Cheesecake |
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Prep Time: 25 minutes
Cook Time: 90 minutes
Makes: 12 to 16 servings
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What You Need
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5
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pkgs. (8 oz. each) cream cheese, room temperature
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1-3/4
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cups sugar
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3
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Tbsp. all-purpose flour
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2
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tsp. freshly grated lemon peel
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2
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tsp. vanilla
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5
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EGGS, room temperature
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2
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EGG YOLKS, room temperature
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1/4
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cup whipping cream
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CRUMB CRUST:
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2
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cups vanilla wafer crumbs (56 to 60 wafers)
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2
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EGGS WHITES, lightly beaten
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Here’s How
- HEAT oven to 300°F. CRUMB CRUST: MIX vanilla wafer crumbs and egg whites in medium bowl until evenly moistened. PRESS evenly and firmly against bottom and 1-1/2 to 2-1/2 inches up sides of greased 9-inch springform pan. REFRIGERATE.
- COMBINE cream cheese, sugar, flour, lemon peel and vanilla in mixer bowl. BEAT on low speed until blended. BEAT on high speed until fluffy. ADD 5 eggs and 2 egg yolks, 1 at a time, beating well after each addition. ADD cream; beat until blended. POUR into chilled crust.
- BAKE in center of 300°F oven until wooden pick inserted midway between center and edge of cake comes out clean, about 1-1/2 hours. Center will still be soft, but will firm up as cheesecake cools.
- REMOVE from oven; carefully loosen edge of cake from pan with metal spatula or thin knife. COOL completely in pan on wire rack. REFRIGERATE, loosely covered, until firm, at least 8 hours or overnight.
Enjoy
Insider Info
- Vanilla wafer crumbs: Process wafers in blender or food processor, or place in plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.
- Room temperature cheese: To avoid lumps in the batter, take cream cheese out of refrigerator ahead of time, allowing it time to come to room temperature. In a pinch you can soften in the microwave a few seconds, but don't overheat.
- Room temperature eggs: Using eggs that aren't refrigerator-cold prevents the fat in the cream cheese from re-hardening and making the batter look curdled or lumpy.
- For a smooth uniform batter, scrape down the sides of the bowl and the beaters frequently with a rubber scraper.
- When is it done? Like other baked custards, cheesecake should be removed from the oven before the center is completely set. The center will jiggle slightly when pan is gently shaken. Cheesecake will continue to "cook" after it's removed and center will firm up as it cools. Overbaked cheesecake will crack.
- Carefully loosen the side when cake first comes out of oven. The cake will shrink away from the pan as it cools. Cracks are less likely to form if cake is not stuck to side of pan.
- For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.
- Refrigerate any leftover cheesecake promptly.
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Average Rating
Click on the stars above.
Nutrition Information
Per Serving
Excellent Source: protein and vitamin A
Good Source: folate, choline, calcium and iron
calories: 564
total fat: 39g
saturated fat: 21g
polyunsaturated fat: 2g
monounsaturated fat: 11g
cholesterol: 226mg
sodium: 387mg
carbohydrates: 45g
dietary fiber: 0g
protein: 10g
vitamin A: 1,500.1IU
vitamin D: 48.2IU
folate: 36.4mcg
calcium: 119.1mg
iron: 1.2mg
choline: 102.2mg
vitamin C: 0.5mg
vitamin E: 1.0IU
trans fat: 0g
sugars: 38g
potassium: 192.1mg
magnesium: 14.5mg
selenium: 13.7mcg
phosphorus: 172.5mg
vitamin B12: 0.5mcg
vitamin K: 3.8mcg
vitamin B6: 0.1mg
copper: 0.1mg
vitamin B1 - thiamin: 0.1mg
manganese: 0.1mg
zinc: 0.9mg
vitamin B2 - riboflavin: 0.3mg
vitamin B3 - niacin: 0.7mg
omega 3: 0.6g
omega 6: 2.0g
show full nutrition info [+]
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