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!
Raspberry Swirled Lemon Cheesecake
- 1cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon vanilla extract
- 1 egg yolk
- 1 stick unsalted butter, chilled and cut bits
- 1 cup fresh or frozen raspberries
- 2 TBSP sugar
- splash of water
- 3 8oz packages of cream cheese (1½ lbs), room temperature
- 1 cup sugar
- 1½ tablespoon flour
- 3 lemons, zested and juiced
- 1½ teaspoon vanilla extract
- 3 eggs plus 1 egg yolk, room temperature
- 2 tablespoons heavy cream
- Combine all of the crust ingredients in a mixing bowl. Use a pastry blender or a fork and mix together just until the ingredients start to come together and stick into a ball.
- Preheat the oven to 350ºF. Butter the bottom and sides of a spring-form pan. Gently and evenly press the sugar cookie mixture into the bottom and ½ the way up the sides of the pan.
- Bake the crust for 12 minutes, until lightly browned. Allow to cool while making the filling.
- Combine the raspberries, sugar, and water in a saucepan over medium heat. Cook until the berries start breaking down and mixture starts to thicken. Use a wooden spoon to break up the berries while cooking.
- Pour the mixture through a strainer and set aside the raspberry syrup to cool.
- In a large mixing bowl, beat the cream cheese until smooth. (you can use a hand mixer or a stand mixer). Slowly add in the sugar while continuing to beat until all incorporated. Beat in the flour, lemon zest and juice, vanilla, eggs, egg yolk, and heavy cream until the mixture is very smooth.
- Lower the oven temperature to 300ºF. Wrap foil around the bottom of the spring-form pan to prevent moisture from the water bath from seeping in. Pour the filling into the cooled crust. Drizzle the raspberry syrup over the top of the cheesecake and use a butter knife to create a swirl.
- Set the filled spring-form pan into a roasting pan. Gently pour about 2 inches of hot water into the roasting pan being very carful not to get it into the cheesecake.
- Bake at 300ºF for 1½ hours until set but still slightly jiggly in the middle. Remove from the oven and allow to come to room temperature. Refrigerate for at least several hours but preferably overnight before removing the sides of the spring-form pan.
Recipe adapted from Carnegie Deli Cheesecake Recipe