>From the That's My Home website...


New York Cheesecake


1 cup graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter, melted (divided)


2 1/2 pounds cream cheese
1/8 teaspoon salt
1 1/2 cups sugar
1/3 cup sour cream
2 teaspoons pure vanilla
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 large egg yolks plus 6 whole eggs, lightly beaten

Have ingredients at room temperature. Position an oven rack in center; heat to 
325 degrees.

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 
crumb mixture evenly onto the bottom of the pan. Bake 10 minutes, until firm 
and lightly browned. Set aside on cooling rack.

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 the sugar; beat on medium-low about 1 minute. Scrape again, add remaining 
sugar and beat 1 minute. Scrape again, add sour cream, vanilla, lemon zest, and 
lemon juice and beat at low speed just until combined, about 1 minute. Scrape 
again, add yolks and eggs and beat just until combined, about 1 minute.

Brush sides of pan with remaining butter. Scrape filling onto the cooled crust. 
Gently tap pan on work surface to eliminate air bubbles. Bake 1 hour, until 
edges are set but center still moves slightly when you gently shake pan. 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. When cooled 
to room temperature, cover pan with foil and refrigerate until cake is 
thoroughly chilled, at least 4 hours, preferably overnight.

Rhonda G in Missouri
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