New York-Style Cheesecake

Just a hint of lemon flavors this truly classic dessert.

Ingredients

    Crust
  • 26   regular size butter cookies (about 1 1/4 cups crushed)
  • 4 tablespoons butter or margarine, divided
    Filling
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon lemon zest, finely chopped
  • 1 tablespoon lemon juice
  • 4   eggs, room temperature
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1 can (21 ounces) cherry or blueberry pie filling (optional)

Directions

  1. Preheat oven to 325°F. For crust, place cookies in resealable plastic bag; crush into fine crumbs using Baker's Roller®. Melt 3 tablespoons of the butter in Small Micro-Cooker® on HIGH 30 seconds or until melted; add cookie crumbs and mix well.

  2. Using Chef's Silicone Basting Brush, brush sides of Springform Pan with remaining 1 tablespoon softened butter. Add crumb mixture. Tilt pan to lightly coat sides with crumb mixture. Press remaining loose crumb mixture into bottom of pan. Bake 8 minutes.

  3. For filling, place cream cheese in Classic Batter Bowl. Add sugar, flour, lemon zest and juice. Beat at medium speed of electric mixer 3 minutes until well blended. Add eggs; mix at low speed 2 minutes. Blend in sour cream and vanilla using Mix 'N Scraper®.

  4. Pour filling into crust. Bake 55-60 minutes or until center appears nearly set when gently shaken. Remove from oven to Stackable Cooling Rack. Immediately run Quikut Paring Knife around sides of cake to loosen from pan. Cool completely.

  5. Release collar from pan. Refrigerate at least 4 hours or overnight. To serve, top with pie filling, if desired. Cut into wedges.

Yield:

  • 12  servings

Nutrients per serving:

Calories 480, Total Fat 38 g, Saturated Fat 20 g, Cholesterol 175 mg, Carbohydrate 28 g, Protein 9 g, Sodium 350 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

2 starch, 1/2 meat, 7 fat (2 carb, 7 fat)

Cook's Tips:

For a cheesecake with the creamiest texture, bring ingredients to room temperature before beginning. Place eggs in a bowl of warm water for about 10 minutes and microwave cream cheese in the Classic Batter Bowl on HIGH 1 minute to soften.

To prevent overbaking, always check cheesecakes at the minimum baking time given. When done, a center area about 1 inch in diameter will still jiggle slightly. The center will firm as it cools.

Zest lemons with the Zester/Scorer, then finely chop zest with the Food Chopper.

For a smooth cut, dip the Utility Knife into warm water and wipe it dry after each cut.

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