New York Cheesecake

Name: New York Cheesecake
Prep time: 14 h 45 min
Cook time: 14 h 45 min
Total time: 14 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters butter or margarine, softened; 1 kilograms packages each) cream cheese, softened; 1 egg yolk; 2 egg yolks; 5 eggs; 237 milliliters Gold all-purpose flour; 3 Tbsps Gold all-purpose flour; 1 Tbsp grated lemon peel; 1 Tbsp grated orange peel; 0 teaspoons salt; 79 milliliters slivered almonds, toasted, if desired; 59 milliliters sugar; 414 milliliters sugar; 59 milliliters whipping cream; 177 milliliters whipping cream

This recipe serves 16. One portion of this dish contains about 8g of protein, 39g of fat, and If you have whipping cream, egg yolks, whipping cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 14 hours and 45 minutes.

Instructions

Heat oven to 400F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan.

Ingredients you will need

Shortening

Crust

Dough

Equipment you will use

Springform Pan

Bowl

Oven

Place on cookie sheet.

Ingredients you will need

Equipment you will use

Baking 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.

Ingredients you will need

Dough

Equipment you will use

Oven

Frying Pan

Increase oven temperature to 475F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended.

Ingredients you will need

Whipping Cream

Cream Cheese

Orange Zest

Lemon Peel

Egg Yolk

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Oven

Pour into baked crust.

Ingredients you will need

Crust

Bake 15 minutes.

Equipment you will use

Oven

Reduce oven temperature to 200F.

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Oven

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.

Equipment you will use

Oven

Knife

Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.

Equipment you will use

Wire Rack

Oven

Frying Pan

Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.

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Spatula

Frying Pan

Run metal spatula along side of pan to loosen cheesecake again.

Equipment you will use

Spatula

Frying Pan

Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff.

Ingredients you will need

Whipping Cream

Equipment you will use

Hand Mixer

Bowl

Frying Pan

Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

Ingredients you will need

Whipped Cream