New York Cheesecake

New York Cheesecake

  • 30 Minutes Prep14 Hours 45 Minutes Total
  • 16 Servings
  • 520 Calories per Serving
If you love cheesecake (and who doesn’t?), this is a recipe to try. Creamy and sweet, it’s the gold standard for all cheesecakes!

Ingredient List


  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1 egg yolk

Filling and Topping

  • 5 packages (8 oz each) cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 tablespoon grated orange peel, if desired
  • 1 tablespoon grated lemon peel, if desired
  • 1/4 teaspoon salt
  • 5 eggs
  • 2 egg yolks
  • 1/4 cup whipping cream
  • 3/4 cup whipping cream
  • 1/3 cup slivered almonds, toasted, if desired


  1. Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
  2. Increase oven temperature to 450°F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.
  3. Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
  4. Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  5. Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.


  • Refrigerate egg whites in a sealed container for up to 4 days. They make great fat-free additions to scrambles, omelets and other egg dishes.
  • A collection of fresh berries and a few mint sprigs is a classic garnish. Or dress it up even more by drizzling with chocolate or caramel topping.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 38g 58%, Saturated Fat 22g 111%, Cholesterol 215mg 72%, Sodium 310mg 13%, Potassium 135mg 4%, Total Carbohydrate 35g 12%, Dietary Fiber 0g 0%, Vitamin A 30%, Vitamin C 0%, Calcium 8%, Iron 8%, Vitamin D 8%, Vitamin E 6%, Thiamin 6%, Riboflavin 20%, Niacin 4%, Vitamin B6 4%, Folic Acid 8%, Vitamin B12 10%, Pantothenic Acid 6%, Phosphorus 15%, Magnesium 2%, Zinc 6%, Selenium 15%, Copper 0%, Manganese 4%

Other Nutrients (Amount per serving)

Calories 520, Calories from Fat 340, Trans Fat 1g, Monounsaturated Fat 12g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 27g, Protein 9g, Beta-Carotene 8%, Omega-3 430g, Carbohydrate Choice 2, Starch 0, Fruit 0, Other Carbohydrate 2 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 1, Fat 6, Fruits NC*, Vegetables NC*, Grains NC*, Meat & Beans NC*, Dairy NC*, Fats & Oils NC*

* NC indicates a nutritional value has not been calculated, which is typically due to either insufficient nutritional data for an ingredient or an incomplete analysis.