Prep 30 mins
Cook 1 hr 20 mins
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)
- 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
- 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.
My crust burnt, but the filling was delicious. However, the filling wasn't as dense as the real Carnegie Deli cheesecake. I'm going to add more cream cheese and make 1.5 cookie crust next time...