This Carnegie Deli cheesecake’s got that iconic old-school bakery feel—the kind of cheesecake you’d spot behind glass in a Manhattan deli.
Room temperature ingredients are crucial here, especially the eggs and cream cheese—they blend smoother and prevent clumps!
A food processor makes the crust base come together in seconds, and I chill it before pouring in the batter.
You don’t want to rush the cooling process—just turn off the oven and let it rest inside with the door ajar.
I go back to this version often because it slices neatly, keeps its shape, and still comes out creamy through the middle!
How to Make Carnegie Deli’s Cheesecake
Ingredients
- 2 lbs Cream Cheese (softened)
- 1 1/2 cups Sugar
- 3 tbsp Cake Flour
- 4 large Eggs
- 2 Egg Yolks
- 2 tsp Vanilla Extract
- 2 tsp Lemon Zest
- 1/3 cup Heavy Cream
- 1 cup Sour Cream
- 1/4 cup Unsalted Butter (softened)
- 1 cup All-Purpose Flour (for crust)
- 1/4 cup Sugar (for crust)
- 1 tsp Lemon Zest (for crust)
- 1 Egg Yolk (for crust)
Step-by-Step Instructions
Step 1:
Preheat your oven to 500°F. Grease a 9-inch springform pan.
Step 2:
Mix 1 cup flour, 1/4 cup sugar, 1 tsp lemon zest, 1 egg yolk, and 1/4 cup softened butter until you get a crumbly dough for the crust.
Step 3:
Press the dough into the bottom and about an inch up the sides of the pan. Pop the pan in the fridge while you work on the filling.
Step 4:
Beat the cream cheese until super smooth. Gradually mix in the sugar, then the cake flour. Add eggs one by one, then the extra yolks, vanilla, and lemon zest.
Pour in the heavy cream and sour cream last, and blend until it’s creamy and combined.
Step 5:
Pour the filling over the chilled crust. Bake at 500°F for 10 minutes, then drop the temp to 200°F and bake for another hour.
Step 6:
Turn off the oven, crack the door open, and let the cheesecake cool inside for 2 hours. This helps keep the top from cracking.
Step 7:
Chill the cheesecake in the fridge for at least 6 hours or overnight before you unspring the pan and slice it up.
Tips and Tricks for Making This Recipe
Room Temperature Ingredients
Let your cream cheese and eggs come to room temperature before mixing—trust me, it makes the batter smooth and lump-free.
Handle the Bake in Two Stages
I always start with a blast of high heat for that golden top, then lower the oven so it cooks through gently. It seems fussy, but it’s worth it.
Prevent Cracks
Letting the cheesecake cool slowly in the oven with the door ajar really helps prevent cracks. Don’t yank it out too soon.
Chilling Time Counts
Don’t rush the chill. Overnight in the fridge gives you that perfect set and makes slicing so much easier.
Slice with Care
Dip your knife in hot water and wipe between slices for clean cuts. This cake is dense—take your time and you’ll get neat pieces.
What to Serve with Carnegie Deli Cheesecake
Fresh Berries
Fresh strawberries, blueberries, or raspberries look great and add a bright note that cuts through all that rich cheesecake.
Toss the berries with a little sugar and lemon zest if you want them extra juicy and vibrant.
If you’re feeling adventurous, try peaches and cherries in summer for a colorful, sweet-tart twist.
Whipped Cream
Homemade whipped cream is a classic with New York-style cheesecake. It really balances each bite.
You can sweeten it as much or as little as you like, depending on your mood.
Pipe it around the edge or just serve a dollop on the side—either way, it looks and tastes great.
Espresso or Strong Coffee
Espresso or a small cup of strong black coffee pairs perfectly, cutting through the creamy texture and richness of the cheesecake.
I like to dust a little cocoa powder or add a cinnamon stick to the saucer—makes it feel special, even if it’s just for yourself.
If it’s hot outside, iced coffee works too. Pour it over ice and you’re set.
Salted Pretzel Rods
For something different, serve a few salted pretzel rods or sticks with your cheesecake. The salty crunch is a fun contrast and keeps things from getting too sweet.
You can dip the pretzel tips in melted chocolate and let them dry for a playful, snacky side.
Citrus Compote
Try a quick citrus compote with orange or grapefruit segments simmered with a bit of sugar and vanilla. The tangy, juicy flavors make each bite feel lighter.
Serve the compote warm or cold—both work, so just go with whatever you’re in the mood for.
Variations and Substitutions
Crust Alternatives
You don’t have to stick with the sugar cookie crust. Crushed graham crackers or vanilla wafers work just as well.
If you want more texture, add some finely chopped nuts like pecans or walnuts to the crust.
Need it gluten-free? Just crush up your favorite gluten-free cookies for the base.
Filling Modifications
Swapping in Neufchâtel cheese for cream cheese makes the cheesecake a little lighter but still creamy.
If you’re cutting back on sugar, try subbing in a sugar alternative for part of it. The texture might be a bit softer, but it’s still good.
I sometimes add extra lemon zest or use almond extract instead of vanilla—small tweaks, but they really change things up!
For dairy-free, use plant-based cream cheese and dairy-free sour cream. It’s a bit different, but honestly, it’s still tasty.
How to Store Leftover Carnegie Deli Cheesecake
Refrigerating Cheesecake
Always keep leftover cheesecake in the fridge. Those creamy ingredients spoil fast at room temp.
Wrap it tightly in plastic or stash it in an airtight container so it doesn’t dry out or pick up fridge smells.
It tastes best if you eat it within five days, in my experience.
Freezing Cheesecake
If you have more leftovers than you can handle, freeze individual slices or the whole cake. Just wrap each piece in plastic, then foil, and freeze.
The cheesecake keeps up to six months this way. Super handy when you want a treat later.
Serving After Storage
When you’re ready for another slice, move it from the freezer to the fridge and let it thaw overnight.
Let refrigerated slices sit out for 20–30 minutes before eating for the creamiest texture.
Common Mistakes to Avoid
Crust Consistency
If you don’t crush the graham crackers finely enough, the crust won’t hold together and slicing gets messy.
Pulse the crackers in a food processor until they look like sand. That gives you a smooth, sturdy base.
Use the right amount of butter—too little makes it dry, too much turns it greasy.
Overmixing the Filling
You want the filling smooth, but don’t overbeat it, especially after adding eggs. Too much mixing traps air, which leads to cracks and a weird, puffy texture.
Once the eggs are in, mix on low and stop as soon as it comes together. Simple, but it works every time.
Baking at the Wrong Temperature
If you bake cheesecake at too high a temperature or rush the cooling, you’ll probably end up with cracks or a dry, disappointing texture.
For this recipe, I go low and slow. That way, the filling sets just right—no weird browning or dryness sneaking in.
Letting it chill is honestly the hardest part, but it’s worth it. I always make myself wait, even when I’m tempted to slice in early!
Carnegie Deli Cheesecake Recipe
Ingredients
- 2 lbs Cream Cheese softened
- 1 1/2 cups Sugar
- 3 tbsp Cake Flour
- 4 large Eggs
- 2 Egg Yolks
- 2 tsp Vanilla Extract
- 2 tsp Lemon Zest
- 1/3 cup Heavy Cream
- 1 cup Sour Cream
- 1/4 cup Unsalted Butter softened
- 1 cup All-Purpose Flour for crust
- 1/4 cup Sugar for crust
- 1 tsp Lemon Zest for crust
- 1 Egg Yolk for crust
Instructions
- Preheat your oven to 500°F. Grease a 9-inch springform pan.
- Mix 1 cup flour, 1/4 cup sugar, 1 tsp lemon zest, 1 egg yolk, and 1/4 cup softened butter until you get a crumbly dough for the crust.
- Press the dough into the bottom and about an inch up the sides of the pan. Pop the pan in the fridge while you work on the filling.
- Beat the cream cheese until super smooth. Gradually mix in the sugar, then the cake flour. Add eggs one by one, then the extra yolks, vanilla, and lemon zest.
- Pour in the heavy cream and sour cream last, and blend until it's creamy and combined.
- Pour the filling over the chilled crust. Bake at 500°F for 10 minutes, then drop the temp to 200°F and bake for another hour.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 2 hours. This helps keep the top from cracking.
- Chill the cheesecake in the fridge for at least 6 hours or overnight before you unspring the pan and slice it up.