Carnegie Deli Cheese Cake Recipe

How to make it

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• Crust:
• To make the crust, place the flour, sugar, grated lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl.
• With your fingertips, rub the ingredients together until they are well mixed and can be gathered into a ball.
• Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.
• Butter and flour the bottom of a 9 inch X 2 inch spring-form pan, roll out a piece of dough to cover bottom.
• Dough should be as thick as for a normal sugar cookie (1/4 inch)
• Bake in a preheated 350 degree oven to a light brown color.
• Cool the pan and bottom.
• 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 the edges.
• Filling:
• To make the filling, place the cream cheese in a large mixing bowl and beat vigorously with a wooden spoon until it is creamy and smooth.
• Beat in the sugar, a few tablespoons at a time, and, when it is well incorporated, beat in the flour, lemon, vanilla, eggs and egg yolk and heavy cream.
• No lumps please!
• Baking Step One:
• Preheat the oven to 485-500 degrees.
• Oven should be hot to enhance color.
• Pour the 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 slightly.
• Cool for 30 minutes and set oven to 350 degrees.
• Baking Step Two:
• 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.
• Final Step:
• 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.
• It usually takes a couple of tries to get it right"