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🥧 New York-Style Cheesecake

New York-Style Cheesecake

🍽 Serves ⏲ Total Time
15-20 8.03 hours

🧂 Ingredients

  • 🥧 1 shortbread crust
  • 🥚 1 egg white
  • 🧀 2.5 lbs cream cheese
  • 🍬 1.75 cups sugar
  • 🌾 3 Tbsp all-purpose flour (optional)
  • 🍋 1 tsp lemon zest
  • 🍦 0.5 tsp vanilla
  • 🥚 5 large eggs
  • 🥚 2 large egg yolks
  • 🍦 0.5 cup heavy cream

🍳 Cookware

  • 1 9-inch spring-form pan
  • 1 fork
  • 1 rack
  • 1 large bowl
  • 1 wooden spoon
  • 1 rack

📝 Instructions

Step 1

Do not be afraid of the extreme oven temperature - the surface of the cake will be golden, with a creamy interior. Preheat the oven to 400°F. Lightly grease a 9-inch spring-form pan. Prepare the dough for shortbread crust.

Step 2

Press one-third of the dough, or slightly less, over the bottom of the pan as evenly as possible. Prick the dough all over with a fork. Bake until the crust is light golden brown, 10 to 15 minutes. Let cool completely on a rack. Press the remaining dough about 1/8 inch thick around the sides of the pan, making sure that it is attached to the bottom crust all around. Brush the bottom and sides of the crust with 1 well beaten egg white.

Step 3

Refrigerate the crust if you are not filling it right away. Have all of the ingredients at room temperature, about 70°F. Preheat the oven to 500°F.

Step 4

Beat in a large bowl until smooth and creamy, about 30 seconds cream cheese.

Step 5

Scrape the sides of the bowl and the beaters well. Gradually add and beat until smooth and creamy, 1 to 2 minutes sugar and all-purpose flour (optional), if you prefer a denser texture.

Step 6

Beat in lemon zest and vanilla.

Step 7

Beat in one at a time just until incorporated, scraping the sides of the bowl and the beaters after each addition eggs and egg yolks.

Step 8

On low speed, beat in heavy cream.

Step 9

Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500°F, then reduce the oven temperature to 200°F and bake for 1 hour more. Turn the oven off, prop the oven door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 30 minutes. Remove to a rack and let completely in the pan before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving. The cheese flavor is even more intense after 48 hours.

🔗 Source

  • Joy of Cooking