Carnegie Deli Cheesecake Recipe
Carnegie Deli Cheesecake is a classic dessert from one of New York City’s most iconic restaurants. This delicious dish has all the flavors you love in a traditional cheesecake. But what makes it truly special is its deliciously crisp crust that adds an extra layer of flavor to each bite.
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Servings: 4 people
Calories: 505kcal
Equipment
- 9-inch springform pan
- Hand mixer
Ingredients
For the crust:
- 1/4 cup of unsalted butter chilled and cut into 1/4-inch bits, ensuring a flaky and buttery crust texture
- 1/2 teaspoon of freshly grated lemon rind providing a burst of citrusy aroma to the crust
- 1/4 teaspoon of exquisite vanilla extract derived from the finest vanilla beans for its aromatic and luscious flavor
- 2 tablespoons of fine granulated sugar adding a subtle sweetness to the crust
- 1/2 cup of finely sifted all-purpose flour ensuring a smooth and velvety texture
- 1/2 of a beaten egg yolk carefully measured for the perfect balance of richness (reserve the other half for another culinary creation)
For the filling:
- 6 tablespoons of fine granulated sugar adding just the right amount of sweetness to the filling
- 1 1/2 teaspoons of freshly squeezed lemon juice providing a tangy and refreshing flavor to the filling
- 1/2 of a beaten egg yolk carefully measured for the perfect balance of richness (reserve the other half for another culinary creation)
- 5/8 ounces of softened cream cheese meticulously chosen for its smooth and creamy consistency
- 1 1/2 beaten eggs beat 2 eggs and use half, carefully measured for the perfect balance of richness (reserve the other half for another culinary creation)
- 1 tablespoon of indulgent heavy cream adding a luscious and creamy texture to the filling
- 1 1/2 teaspoons of exquisite vanilla extract derived from the finest vanilla beans for its aromatic and luscious flavor
- 1 1/2 tablespoons of finely sifted flour contributing to the filling's texture and stability
Instructions
- Preheat your oven to 350 degrees and prepare your 9-inch springform pan.
- In a medium bowl, whisk together the flour, sugar, lemon rind, and vanilla extract until combined. Add in the egg yolk and mix until well incorporated. Cut the butter into small pieces and add to the dry mixture. Using a pastry cutter or two forks, mix together until the mixture resembles a course meal. Press the dough evenly into the bottom of the springform pan and bake for 15 minutes or until golden brown.
- While the crust is baking, prepare the filling. In a large bowl, beat together cream cheese, sugar, flour, lemon juice, and vanilla extract until smooth. Add in eggs one at a time, mixing until each egg is fully incorporated. Beat in the heavy cream until combined.
- Once the crust has cooled, pour the filling on top and spread evenly with a rubber spatula. Place back in the oven and bake for 40-45 minutes or until the cheesecake is set but still slightly jiggly in the center. Allow to cool before serving.
- Garnish with fresh berries and a dusting of powdered sugar before serving, if you desire.
Notes
-For a smoother cheesecake, you can use an electric mixer instead of whisking the filling by hand.
-Don’t over-mix the batter – this will cause the cheesecake to be dense and dry.
-Make sure your cream cheese is softened before use for an easier mixing process.
-The edges should look lightly golden brown when done baking.
-Allow the cheesecake to cool completely before cutting, as it will continue to set in the fridge.
-For a sweeter crust, you can add an additional 2 tablespoons of sugar.
