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New York Cheesecake with Shortbread Crust

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. This recipe takes time, but it's not difficult, and the result is well worth the effort. —Karen Nielson, St. George, Utah
  • Total Time
    Prep: 50 min. Bake: 1-1/4 hours + chilling
  • Makes
    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
  • 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 zest
  • 5 large eggs, room temperature, lightly beaten
  • 2 large egg yolks, room temperature
  • 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

  • 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 zest; 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 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. 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.
    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.
  • Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining 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.
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