New York Style Cheesecake With Shortbread Crust
A rich and creamy deluxe New York style cheesecake with a heavenly shortbread crust that will make you the hit of any party. The not-too-sweet filling with a hint of lemon is absolutely divine!
Ingredients
Junior's Shortbread Crust:
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature 1 stick
- ⅓ cup sugar
- 2 extra large egg yolks
- 2 teaspoons pure vanilla extract
New York Style Cheesecake filling:
- 32 ounces cream cheese full fat at room temperature
- 1 ⅓ cups sugar divided
- ¼ cup cornstarch
- 1 tablespoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2 extra large eggs
- ¾ cup heavy whipping cream
Instructions
Shortbread Crust:
- Wrap the outside of a 9 inch springform pan in aluminum foil; grease the sides of the pan with butter and insert a parchment circle in the bottom of the pan.
- Mix the flour, cornstarch and salt in a small bowl and set aside.
- In a large bowl mix the butter and sugar on the high setting of an electric mixer. Add vanilla and egg yolks and mix just until fully blended.
- Add the flour mixture and beat on low until dough forms. Using your hands, form the dough into a ball, wrap in cellophane and chill in refrigerator for 30 minutes.
- When dough is chilled, preheat oven to 350 degrees. Flour your hands, then place the dough in the springform pan and press the dough from the center outward using the heel of your hands. Fill the bottom and go partially up the sides of the pan. Poke the crust generously with a fork, which prevents bubbling and allows the crust to bake evenly.
- Bake at 350 degrees approximately 15-20 minutes, until crust is firm and golden. Transfer to a wire rack when baking is complete and leave oven on while preparing cheesecake filling.
New York Cheesecake Filling
- In a large bowl beat cream cheese, ⅓ cup of the sugar and cornstarch with an electric mixture several minutes, until well blended and creamy.
- Beat in remaining 1 cup of sugar, then add the vanilla extract and lemon juice. Continue mixing until fully blended. Add in the eggs, mixing until well combined.
- Add the cream and beat on low just until fully incorporated. Do not overmix. Pour over shortbread crust.
- Place the springform pan on a shallow rack in a large roasting pan. Add hot water to the roasting pan until water comes up approximately 1 inch on the side of the foil wrapped pan.
- Bake approximately 75 minutes, until the top is a golden tan color. Very carefully remove the cheesecake pan from the roasting pan over a sink, and gently remove the foil. Be careful not to cause too much movement or shaking to the cake pan. Set the cake pan on a wire rack and leave it to cool for 2 hours. Cover lightly with plastic wrap and refrigerate overnight or until cold -- approximately 8 hours.
Notes
Avoid opening the oven door when baking. Temperature fluctuations can harm the cake.
Handle warm cheesecake carefully, as it is easily damaged. Handle it as little as possible until fully cooled.
Cut cheesecake with a sharp, wet knife. Carefully wipe knife and dip in water again before each cut is made. Dragging a dry knife through a cheesecake will tear it apart.
Nutrition
Calories: 564kcalCarbohydrates: 43gProtein: 8gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 191mgSodium: 313mgPotassium: 150mgFiber: 1gSugar: 31gVitamin A: 1564IUVitamin C: 1mgCalcium: 97mgIron: 1mg
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