We went to this famous deli near our motel one day for lunch. They have these CRAZY-huge sandwiches. Their website says their sandwiches have at least a pount of meat in them! Their specialty is corned beef and pastrami which aren't my favorite lunch meats. I went with a good ol' burger which was quite tasty, but the real treat of the day was the strawberry cheesecake! It was HUGE--and should've been at $10 a slice! But it was incredibly yummy!!
There was a waiter there who saw us contemplating what kind of cheesecake to buy. He looked at us very sternly and said, "Strawberry cheesecake. Don't mess it up." He was almost scary. No smile. I think he may have even wagged his finger at us as he said it!! He didn't lead us astray, though, it was very good advice!
I found the cheesecake recipe on their website and I thought I'd share. Maybe I'll even make it someday.
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 egg yolk
1 stick (1/2 cup) unsalted butter, chilled and cut into 1/4 - inch bits
From the Carnegie Deli website. www.carnegiedeli.com
There was a waiter there who saw us contemplating what kind of cheesecake to buy. He looked at us very sternly and said, "Strawberry cheesecake. Don't mess it up." He was almost scary. No smile. I think he may have even wagged his finger at us as he said it!! He didn't lead us astray, though, it was very good advice!
I found the cheesecake recipe on their website and I thought I'd share. Maybe I'll even make it someday.
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| I placed a quarter on the plate in an attempt show just how ginormous this thing was, but it just looks funny!!! |
"It usually takes a couple of tries to get it just right"
Cookie Crust1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 egg yolk
1 stick (1/2 cup) unsalted butter, chilled and cut into 1/4 - inch bits
Cheese Filling
1 1/4 pounds softened cream cheese
3/4 cup sugar
1 1/2 tablespoon flour
1 1/2 teaspoons Lemon juice
1 1/2 teaspoon vanilla extract
3 eggs plus 1 egg yolk
2 tablespoons heavy cream
1 1/4 pounds softened cream cheese
3/4 cup sugar
1 1/2 tablespoon flour
1 1/2 teaspoons Lemon juice
1 1/2 teaspoon vanilla extract
3 eggs plus 1 egg yolk
2 tablespoons heavy cream
Crust:
1. 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.
2. 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.
1. 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.
2. 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!
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.
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.
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 over bake, the cake will crack and be too firm. If you under bake, the cake will tend to be soft in the center.
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 over bake, the cake will crack and be too firm. If you under bake, the cake will tend to be soft in the center.
From the Carnegie Deli website. www.carnegiedeli.com
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