Best New York Cheesecake Supreme Recipes

Provided by Chef mariajane

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup butter
1 slightly beaten egg yolk
1/4 teaspoon vanilla
5 (8 ounce) packages cream cheese, softened (3 low-fat, and 2 regular)
1/4 teaspoon vanilla
3/4 teaspoon grated lemon peel
1 3/4 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 -5 eggs (enough to make a cup)
2 egg yolks
1/4 cup whipping cream

Steps:

MAKE CRUST:.
Combine first three ingredients. cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch springform pan (sides removed).
Bake in hot oven, 400°F, about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1 3/4 inches.
Turn oven up to 450°F Place a 9x13 inch pan of hot water in bottom of oven, This helps to keep the custard creamy.
MAKE FILLING:.
Beat softened cream cheese until creamy. Add vanilla. Mix next 4 ingredients,(note: important to put lemon peel in flour to coat it), gradually blend in cheese.
Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan.
Bake at 450°F for 12 minutes; reduce heat to 300F and continue baking for 1 hour. May need a little time longer because of water. (NOTE: If cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking).
Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. This cheesecake is at it's best if refrigerated overnight.

Nutrition Facts : Calories 625.9, Fat 45.2, SaturatedFat 27.7, Cholesterol 248.8, Sodium 410, Carbohydrate 45.7, Fiber 0.4, Sugar 33.7, Protein 11.3

New York Cheesecake Supreme image

Provided by Anita Hoffman

Time 1h25m

Number Of Ingredients 12

Steps:

1. Crust: Combine graham cracker crumbs, sugar and melted butter and press on bottom and sides of a 9 inch springform pan.
2. Cake: Beat cream cheese, sugar, flour, lemon peel, orange peel, and vanilla on low speed of electric mixer.
3. Gradually add eggs and yolks, one at a time.
4. Blend in whipping cream with a spoon.
5. Spread evenly into springform pan.
6. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees. Bake 55 minutes longer. Cool. Refrigerate overnight.