Ingredients for New York Style Cheesecake On Shortbread Crust
- All Purpose Flour
- White Sugar
- Egg
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3 (8 ounce) packages cream cheese, softened
- 1/4 teaspoon salt
- 4 large eggs
- Egg Yolks
- Vanilla Extract
- Heavy Whipping Cream
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How to Make New York Style Cheesecake On Shortbread Crust
- Preheat oven to 325°F (160°C).
- Prepare the shortbread crust: In a bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, until the dough just comes together. Press the dough into the bottom of a 9-inch springform pan.
- Bake the crust for 15-20 minutes, or until lightly golden.
- While the crust is baking, prepare the cheesecake filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined. Beat in eggs one at a time, then add sour cream, vanilla, and lemon juice.
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 1 hour and 50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
113g
Fat
94g
Carbs
13g
