That's My Home New York Cheesecake!!

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 6 tablespoons unsalted butter, melted, divided
• 2 1/2 lbs cream cheese (4 1/2 250g packages)
• 1/8 teaspoon salt
• 1 1/2 cups sugar
• 1/3 cup sour cream
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 2 large egg yolks, plus 6 whole eggs, lightly beaten

Recipe

• 1 have ingredients at room temperature.
• 2 crust: stir together crumbs, sugar and 5 tablespoons of the butter. brush bottom of a 9-inch springform pan with some of the remaining butter. press mixture evenly onto the bottom of the pan. bake 10 minutes, until firm and lightly browned; set aside on cooling rack.
• 3 filling; beat cream cheese on medium-low with an electric mixer until smooth. scrape down beater and bowl sides with a rubber spatula. add salt and about half of the sugar; beat on medium-low about 1 minute. scrape again, and add remaining sugar and beat 1 minute. scrape again.
• 4 add sour cream, vanilla, lemon zest, and lemon juice and beat at low speed until just combined, about 1 minute. scrape again, add yolks and eggs, and beat until just combined, about 1 minute.
• 5 brush sides of pan with remaining butter. scrape filling onto the cooled crust. gently tap pan on work surface to eliminate air bubbles.
• 6 bake 1 hour, until edges are set but center still moves slightly when you gently shake pan.
• 7 turn off heat, leave oven door ajar and let cake cool in oven 30 minutes. transfer to a rack. run a thin metal spatula around edges of pan to loosen.
• 8 when cooled to room temperature, cover pan with foil and refrigerate until cake is thoroughly chilled, at least 4 hours, preferably overnight.