Serves: 16
1. Make Crust.
2. Heat oven to 475°.
3. Beat cream cheese, sugar, flour, orange peel, lemon peel and salt in large bowl with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks and 1/4 cup whipping cream on low speed until well blended. Pour into crust.
4. Bake 15 minutes.
5. Reduce oven temperature to 200°. 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. Remove from oven and cool in pan away from drafts on wire rack 30 minutes.
6. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled cover and continue refrigerating at least 9 hours but no longer than 48 hours.
7. Run metal spatula along side of cheesecake to loosen again. Remove side of pan leave cheesecake on pan bottom to serve. Beat 3/4 cup whipping cream in chilled small bowl with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.
Crust
1 cup all-purpose flour*
1/2 cup butter or stick margarine, softened**
1/4 cup sugar
1 large egg yolk
Heat oven to 400°. Lightly grease springform pan, 9 X 3 inches, with shortening remove bottom. Mix all ingredients with fork until dough forms gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. 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.
*Do not use self-rising flour in this recipe
**Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Serving: Calories 520 (Calories from Fat 340) Fat 38g (Saturated 20g) Cholesterol 200mg Sodium 350mg Carbohydrate 35g (Dietary Fiber 0g) Protein 9g % DAILY VALUE: Vitamin A 36% Vitamin C 0% Calcium 8% Iron 8% DIET EXCHANGES: Not Recommended
Lighter New York Cheesecake: For 19 grams of fat and 330 calories per serving, omit Crust. Move oven rack to lowest position. Heat oven to 425°. Lightly grease side only of springform pan, 9 X 3 inches, with shortening. Mix 3/4 cup graham cracker crumbs, 2 tablespoons margarine, melted, and 2 tablespoons sugar press evenly in bottom of pan. Use reduced-fat cream cheese (Neufchâtel) increase flour to 1/4 cup. Substitute 1 1/4 cups fat-free cholesterol-free egg product for the 5 eggs. Omit 1/4 cup whipping cream. Continue as directed in steps 4 through 6. Omit 3/4 cup whipping cream and almonds. Serve with fresh fruit if desired.
Chocolate Chip New York Cheesecake: Fold 1 cup miniature semisweet chocolate chips (3 ounces) into cheese mixture before pouring into crust.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This New York Cheesecake recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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