Top Secret Carnegie Deli Classic New York Cheesecake
Indulge in the luxurious decadence of the **Top Secret Carnegie Deli Classic New York Cheesecake**, a tribute to the legendary dessert that has delighted visitors to the Big Apple for decades. This authentic cheesecake recipe features a buttery graham cracker crust and an impeccably creamy filling made with rich cream cheese, velvety sour cream, and a touch of pure vanilla. Baked to perfection in a gentle water bath, this classic dessert is silky smooth, with a signature tangy flavor and dense-yet-light texture that sets it apart. Whether served plain or topped with fresh berries, caramel drizzle, or whipped cream, this iconic cheesecake recipe guarantees to transport your taste buds straight to the heart of New York City. Perfect for special occasions or a show-stopping conclusion to any meal, this cheesecake will have your guests savoring every bite!
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Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 32 ounces Cream cheese (softened)
- 1.75 cups Granulated sugar (for filling)
- 3 tablespoons All-purpose flour
- 1.5 cups Sour cream
- 2 teaspoons Vanilla extract
- 6 pieces Large eggs
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and place a parchment paper circle on the bottom for easy removal.
Step 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Step 3
Press the crumb mixture firmly into the bottom of the prepared springform pan. Place the pan in the freezer to set while you make the filling.
Step 4
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Step 5
Gradually add 1 3/4 cups of sugar and the flour to the cream cheese, continuing to mix until fully incorporated and smooth.
Step 6
Add the sour cream and vanilla extract to the mixture. Beat until combined, scraping down the sides to ensure everything is evenly mixed.
Step 7
Add the eggs one at a time, beating on low speed after each addition, just until blended. Be careful not to overmix, as this can incorporate air and cause cracking during baking.
Step 8
Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula.
Step 9
Wrap the outside of the springform pan in two layers of aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Step 10
Carefully transfer the pan to the preheated oven and bake for 90 minutes, or until the edges are set and the center has a slight jiggle.
Step 11
Turn off the oven, crack the door slightly, and let the cheesecake cool slowly in the oven for 1 hour. This helps prevent cracks from forming.
Step 12
Remove the cheesecake from the water bath and aluminum foil. Run a knife around the edges to loosen the cake from the pan and prevent sticking.
Step 13
Cover the cheesecake (still in the springform pan) and refrigerate for at least 4 hours or overnight to fully set.
Step 14
Once chilled, remove the springform pan's sides, transfer the cheesecake to a serving plate, and slice into 12 generous servings. Serve plain or with your favorite cheesecake toppings!
Nutrition Facts
| Serving size | (2223.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7261.5 |
| Total Fat 503.9g | 0% |
| Saturated Fat 294.3g | 0% |
| Cholesterol 2478.9mg | 0% |
| Sodium 4686.7mg | 0% |
| Total Carbohydrate 613.8g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 475.9g | |
| Protein 120.6g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 1650.0mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 1658.8mg | 0% |
Source of Calories