Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. Try topping it with berries. This recipe takes time, but it's not difficult, and the result is well worth the effort. —Karen Nielson, St. George, Utah
VERIFIED BY Taste of Home Test Kitchen
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 1/2 cup cold butter, cubed
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 5 packages (8 ounces each) cream cheese, softened
- 1-3/4 cups sugar
- 1/2 cup heavy whipping cream
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1-1/2 teaspoons grated lemon peel
- 5 large eggs, lightly beaten
- 2 large egg yolks
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
- In a small bowl, mix flour, sugar and lemon peel; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together.
- Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack.
- Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and peel. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. Yield: 16 servings.
Originally published as New York Cheesecake with Shortbread Crust in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p228