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Nutrition Facts

Serving Size 1 (179g)

Recipe makes 12 servings

Calories 637
Calories from Fat 425 (66%)
Amount Per Serving %DV
Total Fat 47.2g 72%
Saturated Fat 28.2g 141%
Monounsaturated Fat 13.7g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 252mg 84%
Sodium 451mg 18%
Potassium 172mg 4%
Total Carbohydrate 43.9g 14%
Dietary Fiber 0.4g 1%
Sugars 33.9g
Protein 11.5g 22%

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Christmas Dinner 2007

Michelle Figueroa

New York Cheesecake

Recipe #57025 | 2 hours | 30 min prep | add private note
Bev

By: Bev
Mar 24, 2003

What a delicious way to end a meal! There's nothing better than a great piece of New York Cheesecake!

SERVES 12 -16 (change servings and units)

Ingredients

Directions

  1. 1
    For crust, combine graham cracker crumbs and melted butter.
  2. 2
    Stir until well combined.
  3. 3
    Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan.
  4. 4
    Mix cream cheese, sugar, flour, and vanilla.
  5. 5
    Beat with an electric mixer until fluffy.
  6. 6
    Add eggs and egg yolks, beating on low speed just until combined.
  7. 7
    Stir in whipping cream and lemon peel.
  8. 8
    Pour into pan.
  9. 9
    Place pan in a shallow baking pan in the oven. (Does not mention anything about a water bath)
  10. 10
    Bake in a 325 degree F oven about 1-1/2 hours or until center appears nearly set when shaken.
  11. 11
    Cool 15 minutes.
  12. 12
    Loosen crust from sides of pan.
  13. 13
    Cool 30 minutes more; remove sides of pan.
  14. 14
    Cool completely.
  15. 15
    Chill 4 to 24 hours.
  16. 16
    If desired, garnish with fresh berries.

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Featured Reviews for This Recipe

From: Chef Stanch

On Nov 27, 2009

Everyone LOVED this cake. Thanks for the recipe. Will make again. Probably right now actually.

0 people found this review helpful

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  • From: Lesley Anne

    On Nov 14, 2009

    I just made this for my bf's birthday. It is absolutely amazing.

    0 people found this review helpful

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  • reviewer icon

    From: Nana Lee

    On Sep 2, 2006

    Same comments as all the otheres, Great cheesecake and definitely reminiscent of New York style. I have a trick to keep things from leaking from springform pan and for removing cakes from bottom of same. I put a pieces of foil over the bottom of the pan before I attach the sides. The seal is so tight there is no leakage and you can then slide the cake onto a dish without worrying about breaking it. Hope this helps some of you. Lee

    41 people found this review helpful

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  • reviewer icon

    From: Heather U.

    On Dec 10, 2006

    Wow. This is exactly how I like cheesecake...it's dense, rich, and oh so good. I scaled the recipe to 7 servings because I only had 3 8-oz packages of cream cheese (neufchatel cheese, actually, which worked swimmingly). I baked this scaled-down version in my 8" springform pan instead of the 9". I'll be saving this in my favorites file. Thanks a lot, Bev. UPDATE: Made this again, this time as one of my desserts for Thanksgiving, but this time baked it off in a 15x10" sheet pan to make cheesecake squares. Worked very well, and tastes amazing.

    26 people found this review helpful

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  • Read all 86 reviews

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