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New york cheesecake
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| Artist: |
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| Categories: |
Cakes, Cheese & Eggs, Cheesecakes, Desserts |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| | ZWEIBACK CRUST | | 1 1/4
| cup | Crushed Zweiback crumbs | | 3
| tbsp | Melted butter | | 1
| tbsp | Sugar | | | CAKE | | 2
| lbs | Cream cheese | | 1 1/3
| cup | Sugar | | 4
| | Eggs | | 2
| tbsp | All-purpose flour | | 2
| tsp | Grated lemon zest | | 1/3
| cup | Heavy cream |
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Procedures:
| 1 | Crust: in a bowl, mix together the crumbs, butter, and sugar and press into the bottom and partly up the sides of a 9 or 10 inch springform pan. | | 2 | Bake in a preheated 325f for 8 minutes or until lightly browned. | | 3 | Let cool. | | 4 | Cake: in a mixer, combine the cheese and sugar until blended. | | 5 | Add eggs and blend untik smooth. | | 6 | Mix in flour, lemon zest, and cream. | | 7 | Pour into crust lined pan. | | 8 | Bake in a preheated 400f oven for 10 minutes; reduce temperature to 250f and continue baking 35 to 40 minutes longer or until just barely set. | | 9 | Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. | | 10 | Chill. | | 11 | To serve, remove pan sides and cut into wedges. | | 12 | Cheesecake: 31 fantastic recipes lou seibert pappas |
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