New York Cheesecake III

Found this on the web and wanted to share on Big Oven!: "A dense, thick cheesecake with a short dough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this."

Category: Desserts

Cuisine: American

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3 reviews 
Ready in 1 hour
by Pebcak05

Ingredients

1 1/2 Cups All-purpose Flour

1/3 Cup White Sugar

1 Egg Beaten

1/2 Cup Butter Softened

2 1/2 Pounds Cream Cheese Softened "Room Temp"

1 3/4 Cups White Sugar

3 Tablespoons All-purpose Flour

5 Eggs

2 Egg Yolks

1/4 Cup Heavy Whipping Cream


Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead. 2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool. 3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend. 4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center. 5. Chill overnight. This is imperative!

Reviews

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Everyone absolutely loved this cheesecake. I have done this recipe atleast 5 times since the first one I made

jocyD
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Unfortunately I didn't have a springform pan and used the already made shortbread crumbs crust. The cake rose and fell because it didn't have the pan to retain its shape. Notwithstanding it is exactly the New York style cake I buy in restaurants or bakeries. My first time trying to make a cheesecake and I can hardly wait to bake it in the right pan. I'll wait till Easter because I ate most of the pies! Easter will give me time to lose the weight I've gained.

lauraruth
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You're right! This is "the" recipe! I couldn't have been prouder! And the sounds that were made while they ate this for the first time prove what an excellent cheesecake this makes! Thank you! I did get great tips to let cool to room temp after the crust baking &before removing the ring and refrigerating.--no ccracks; beautiful!

MandasKitchen

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