New York Cheesecake with Shortbread Crust

Name: New York Cheesecake with Shortbread Crust
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Yield: 16 servings.
Ingredients: 1 cup all-purpose flour; 1/4 cup sugar; 1 teaspoon grated lemon zest; 1/2 cup cold butter, cubed; 2 large egg yolks, room temperature; 1 teaspoon vanilla extract; FILLING:; 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 zest; 5 large eggs, room temperature, lightly beaten; 2 large egg yolks, room temperature; TRIPLE BERRY SAUCE:; 1-1/4 cups sugar; 1/4 cup cornstarch; 2 cups cranberry juice; 1 teaspoon lemon juice; 2 cups fresh or frozen unsweetened raspberries, divided; 1 tablespoon butter; 1 cup fresh or frozen blueberries; 1 cup fresh or frozen blackberries or boysenberries

TOTAL TIME: Prep: 50 min. Bake: 1-1/4 hours + chilling YIELD: 16 servings.

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. It is made with a shortbread crust and topped with a triple berry sauce. The recipe takes time but is not hard. It is well worth the effort. —Karen Nielson, St. George, Utah

Ingredients

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks, room temperature
1 teaspoon vanilla extract
FILLING:
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 zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
TRIPLE BERRY SAUCE:
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

Directions

1. 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.
2. In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together.
3. Press onto bottom and 1-1/2 in. up side of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack.
4. Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. 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. hot water to larger pan.
5. 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.
6. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter.
7. Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining 1 cup raspberries. Serve with cheesecake.

Nutrition Facts

1 piece: 494 calories, 36g fat (21g saturated fat), 200mg cholesterol, 295mg sodium, 37g carbohydrate (28g sugars, 0 fiber), 8g protein.