Best Carnegie Deli New York Cheesecake Recipes

CARNEGIE DELI CHEESECAKE

Carnegie Deli Cheesecake image

Recipe is from the Carnegie Deli in midtown Manhattan. (As published in my local newspaper). Read full recipe and "notes" before starting, this cheesecake uses a different baking technique. A note from me: If your springform pan leaks, the butter (from greasing the pan) could seep out during baking, dripping on to the bottom of your oven and cause smoking. Please be careful. (80 minute cook time includes the 30 minute cooling time)

Provided by Dee514

Categories Cheesecake

Time 1h50m

Yield 1 9-inch cheesecake

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 egg yolk
1/2 cup unsalted butter, chilled and cut into 1/4-inch bits
1 1/4 lbs softened cream cheese
3/4 cup sugar
1 1/2 tablespoons flour
1 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
3 eggs
1 egg yolk
2 tablespoons heavy cream

Steps:

To make Crust:.
In a large mixing bowl, add the flour, sugar, grated lemon rind, vanilla extract, egg yolk and butter.
With your fingertips, rub the ingredients together until well mixed and will hold together in a ball.
Dust dough with a little flour, wrap in waxed paper and chill for at least 1 hour.
Butter and flour the bottom of a 9 x 2-inch springform pan.
Roll out a (1/4 inch thick) piece of dough to cover the bottom of the pan.
Bake in a preheated 350°F oven until it is a light brown color (approx 10-15 min).
Let the pan and bottom cool completely.
Lightly butter the sides of the pan.
Roll out and line the sides of the pan with more of the cookie dough.
Trim excess dough from edges of pan.
To make Filling:.
Place cream cheese in a large mixing bowl and beat vigorously with a wooden spoon until smooth and creamy.
Beat in sugar a few tablespoons at a time.
When sugar is well incorporated, beat in flour, lemon, vanilla, eggs, egg yolk, and heavy cream.
Preheat oven to 485° to 500°F (oven should be hot to enhance color) Yes, temperature is correct.
Pour filling into the cookie dough lined pan, bake in the center of the oven until a dark brown color has been achieved. The cake should also start to rise very slightly.
Remove cake from oven and let cool for 30 minutes.
Reduce oven temperature to 350°F.
After cheesecake has cooled for 30 minutes, return the cheesecake to the oven for final baking (this procedure will set the cheesecake).
NOTE: Cheesecake is like a pudding with only eggs being used to firm the cake. When the cake is bouncy in the center and slightly risen in the middle as well as on the sides, it's finished!
Baking time at 350°F will vary (usually 25 to 40 minutes) depending on your oven.
Cool cheesecake in pan for at least 2 hours before trying to remove it from the pan.
Refrigerate the cheesecake overnight.
For best flavor, cheesecake should be served at nearly room temperature.
Slice cake using a hot, wet knife; wipe blade clean between slices.
NOTE: If you overbake, the cake will crack and be too firm. If you underbake, the cake will tend to be soft in the center.

ORIGINAL NEW YORK CHEESECAKE

Original New York Cheesecake image

There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.

Provided by Alan Rosen

Categories Cake Dessert Bake Cream Cheese Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high

Number Of Ingredients 16

Ingredients

For one 9-inch cheesecake
1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
For one 8-inch cheesecake
1 recipe 8-inch Junior's Sponge Cake Crust
Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy whipping cream

Steps:

The day before you plan to serve the cheesecake:
1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
On serving day:
5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.