Carnegie Deli Cheesecake Recipe
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!
Servings: 12
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.