Carnegie Deli New York Cheesecake Recipes

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.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9-inch springform pan.
• In a medium bowl, mix graham cracker crumbs with melted butter.
• Press onto bottom of springform pan.
• In bowl of an electric mixer, mix cream cheese with sugar until smooth.
• Blend in milk, then mix in the eggs one at a time, mixing just enough to incorporate.
• Mix in sour cream, vanilla and flour until smooth.
• Pour filling into prepared crust.
• Bake cheesecake in preheated oven for 1 hour.
• Turn oven off, and let cake cool in oven with the door closed for 5 to 6 hours.
• This prevents cracking.
• Chill in refrigerator until ready to serve.
• Cook time does not include leaving in oven for 5 to 6 hours or chill time.

Steps:

• Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
• To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
• In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
• Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
• Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

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.