"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

New York Cheesecake Recipe

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This recipe for New York Cheesecake, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dovie Jarnagin
Added: Saturday, November 17, 2007


2/3 c. all-purpose flour
2 tbsp. sugar
2 tbsp. chilled stick margarine, cut into small pieces
1 tbsp. ice water
Vegetable Cooking Spray
3 (8 oz.) blocks of nonfat cream cheese, softened 2 (8 oz.) blocks Neufchatel cheese, softened
1 3/4 c. sugar
3 tbsp. all-purpose flour
1 tbsp. vanilla
1 1/2 tsp. grated orange rind
1 tsp. salt
5 eggs
Lemon zest (optional)
Orange slices (optional)
Lemon slices (optional)

Preheat oven to 400. Place 2/3 c. flour and 2 tbsp. sugar in food processor, and pulse 2 times or until combined. Add chilled margarine; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake crust at 400 for 10 min.; let cool on a wire rack.

Preheat oven to 525 or to highest oven setting. Combine cheeses in a large bowl; beat at high speed of a mixer until smooth. Add 1 3/4 c. sugar and next 5 ingredients (sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.

Pour cheese mixture into prepared pan; bake at 525 for 7 min. Reduce oven temp. to 200, and bake 45 min. or until almost set. Remove cheesecake from oven, all let cool to room temp. Cover and chill at least 8 hours. Garnish with lemon zest, orange slices, and lemon slices, if desired.

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