NEW YORK CHEESECAKE WITH SHORTBREAD CRUST

New York Cheesecake with Shortbread Crust image

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

Provided by Taste of Home

Time 2h20m

Yield 16 servings.

Number Of Ingredients 23

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

Steps:

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 : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.