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New York Cheesecake with Shortbread Crust Recipe

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
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

Taste of Home

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

Method

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 side 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. 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 1 cup raspberries. Serve with cheesecake.

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