| Status Approved |
| Name | New York Cheesecake |
| Category | American |
| Serves/Yields | 16 servings |
| Source | Paula's Own |
| Difficulty | Easy |
| Prep. Time | 25 minutes |
| Cook Time | 2 hours 10 minutes |
| Introduction |
| I love cheesecake, and this is my absolute favorite! Don't worry if its kinda jellied in the middle, it will set properly in the fridge. it must be stored overnight in the fridge before serving to make sure its perfect! |
| Ingredients |
| For The Crust:
1 1/2 cups all purpose flour
1/3 cup granulated_sugar
1 egg, beaten
1/2 cup butter , softened
For The Filling:
2 1/2 pounds of cream cheese, softened
1 3/4 cups granulated_sugar
3 tablespoons all purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream |
| Directions |
| Step: 1 | Pre heat oven to 200 C (390 F) lightly coat a 10 inch springform pan with spray oil.
To Make Crust;
With an electric mixer cream the butter and sugar. Stir in the flour and egg.Place crust mixture in the prepared pan and with fingers, pat down and spread to the edges of the pan. Prick all over with a fork then bake for 15 minutes. Allow to cool. |
| Step: 2 | Increase oven temperature to 245 C. (475 F) In a large bowl beat the cream cheese, 1 3/4 cups of sugar and 3 tablespoons flour. Beat in the 5 eggs and one yolk, one at a time, mixing briefly after each egg. . Add cream, and mix a little. Do not over beat. |
| Step: 3 | Pour filling over crust and bake for 10 minutes at 245 C, (475F) reduce temperature to 200 C (390F) and continue to bake for 1 hour. Turn oven off but leave cake in for another hour. |
| Step: 4 | Chill cheesecake overnight. Top with your favourite fruit or serve plain. I prefer to serve plain. This is soooo moreish!
This can be made low calorie, use Splenda, low fat cheese and low fat margerine rather than the butter. |
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