Carnegie Deli New York Recipes

ORIGINAL NEW YORK CHEESECAKE

Steps:

• The day before you plan to serve the cheesecake:
• 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
• 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
• 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
• On serving day:
• 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

CARNEGIE DELI CHEESECAKE

Steps:

• To make Crust:.
• In a large mixing bowl, add the flour, sugar, grated lemon rind, vanilla extract, egg yolk and butter.
• With your fingertips, rub the ingredients together until well mixed and will hold together in a ball.
• Dust dough with a little flour, wrap in waxed paper and chill for at least 1 hour.
• Butter and flour the bottom of a 9 x 2-inch springform pan.
• Roll out a (1/4 inch thick) piece of dough to cover the bottom of the pan.
• Bake in a preheated 350°F oven until it is a light brown color (approx 10-15 min).
• Let the pan and bottom cool completely.
• Lightly 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 edges of pan.
• To make Filling:.
• Place cream cheese in a large mixing bowl and beat vigorously with a wooden spoon until smooth and creamy.
• Beat in sugar a few tablespoons at a time.
• When sugar is well incorporated, beat in flour, lemon, vanilla, eggs, egg yolk, and heavy cream.
• Preheat oven to 485° to 500°F (oven should be hot to enhance color) Yes, temperature is correct.
• Pour 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 very slightly.
• Remove cake from oven and let cool for 30 minutes.
• Reduce oven temperature to 350°F.
• 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.
• 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.

NEW YORK DELI-STYLE RYE BREAD

Steps:

• In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
• Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
• Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
• Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
• Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
• Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
• Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
• Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.