That's My Home New York Cheesecake!! Recipe

Name: That's My Home New York Cheesecake!!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 1 tablespoon sugar; 6 tablespoons unsalted butter, melted, divided; 2 12 lbs cream cheese (4 1/2 250g packages); ⅛ teaspoon salt; 1 ½ cups sugar; ⅓ cup sour cream; 2 teaspoons pure vanilla extract; ½ teaspoon grated lemon zest; 2 teaspoons fresh lemon juice; 2 large egg yolks, plus 6 whole eggs, lightly beaten

Servings: persons

1 cup graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter, melted, divided
2 12 lbs cream cheese (4 1/2 250g packages)
⅛ teaspoon salt
1 ½ cups sugar
⅓ cup sour cream
2 teaspoons pure vanilla extract
½ teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 large egg yolks, plus 6 whole eggs, lightly beaten

1
Have ingredients at room temperature.
2
CRUST: Stir together crumbs, sugar and 5 tablespoons of the butter.
3
Brush bottom of a 9-inch springform pan with some of the remaining butter.
4
Press mixture evenly onto the bottom of the pan.
5
Bake 10 minutes, until firm and lightly browned; set aside on cooling rack.
6
FILLING; Beat cream cheese on medium-low with an electric mixer until smooth.
7
Scrape down beater and bowl sides with a rubber spatula.
8
Add salt and about half of the sugar; beat on medium-low about 1 minute.
9
Scrape again, and add remaining sugar and beat 1 minute.
10
scrape again.
11
Add sour cream, vanilla, lemon zest, and lemon juice and beat at low speed until just combined, about 1 minute.
12
Scrape again, add yolks and eggs, and beat until just combined, about 1 minute.
13
Brush sides of pan with remaining butter.
14
Scrape filling onto the cooled crust.
15
Gently tap pan on work surface to eliminate air bubbles.
16
Bake 1 hour, until edges are set but center still moves slightly when you gently shake pan.
17
Turn off heat, leave oven door ajar and let cake cool in oven 30 minutes.
18
Transfer to a rack.
19
Run a thin metal spatula around edges of pan to loosen.
20
When cooled to room temperature, cover pan with foil and refrigerate until cake is thoroughly chilled, at least 4 hours, preferably overnight.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 1 tablespoon sugar, 6 tablespoons unsalted butter, melted, divided, 2 12 lbs cream cheese (4 1/2 250g packages), and more.

Yes, That's My Home New York Cheesecake!! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

That's My Home New York Cheesecake!!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions