Cheesecake is my husbands all time favorite meal. Chocolate chip cheesecake to be exact. And yes, I said favorite meal. That is always his answer when asked what his favorite meal is. One of the many reasons why I love him so much.
We have gone to New York together twice and both times cheesecake is high on the must eat list. The cheesecake from Carnegie Deli has been both of our favorites. There is just something about the texture, the tanginess, and that delicious sugar cookie crust. It is just perfect.
After visiting New York a few weeks ago and indulging in the amazing cheesecake again, my husband said to me very seriously, “You HAVE to learn how to make this.” And of course I told him that I would try. I love it when people give me challenges revolving around food. But as it turns out, it didn’t even have to be challenging. I couldn’t believe it when I found the supposed actual recipe on Carnegie Deli’s website.
One day I will make it exactly as is, but yesterday I decided to use it as the base for a raspberry lemon adaptation. It turned out fantastic. I much prefer this to the chocolate chip version. Sorry Mr. BB, but this is far superior. I guess it is my love for lemon and berries, especially in the summer. Perfectly tart and creamy with that buttery sugar cookie crust to balance it all out. It is dangerous having this whole thing in my fridge! HELP!
Ingredients Instructions Notes Recipe adapted from Carnegie Deli Cheesecake Recipe
Recipe adapted from Carnegie Deli Cheesecake Recipe