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NYC Diesel Cheesecake

NYC Diesel Cheesecake

degree-icon Easy
time-icon 10 Minutes
time-icon 1 1/2 Hours
time-icon 2 Hours
time-icon 16 Servings
time-icon 1 Slice
diet-icon N/A
degree-icon Easy
time-icon 10 Minutes
oven-icon 1 1/2 Hours
snow-icon 2 Hours
plate-icon 16 Servings
dish-icon 1 Slice
diet-icon N/A

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  • 2 cups finely crushed graham cracker crumbs
  • ½ cup Magical Butter, melted
  • ¼ cup Magical Butter
  • 5 packages (8 ounces each), cream cheese, softened
  • 1 ¾ cups sugar
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoons pure vanilla extract
  • 4 eggs, plus 2 yolks
  • 1 teaspoon lemon zest

How To

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  • In a mixing bowl add graham cracker crumbs and melted butter, and stir thoroughly.
  • Cut a piece of parchment paper to fit the bottom of a 9×3-inch springform pan. Cover the bottom of the pan with aluminum foil.
  • Preheat the oven to 325°F.
  • Put the crust mixture into bottom of the pan and press evenly, pushing about 1-½ inches up the sides.
  • In a large mixing bowl, add cream cheese, sugar, flour, and vanilla.
  • Beat on medium-high speed for 2-3 minutes or until light and fluffy.
  • Reduce the speed to low, slowly add the eggs and yolks, and mix just until combined.
  • Stir in lemon zest, and mix for 10-15 seconds, then pour into pan.
  • Place pan in a shallow baking pan, pour water into the until it covers half way up the spring pan, to create a water bath.
  • Bake in the middle of the oven for 1 hour 45 minutes.
  • Remove from the oven and let cool on a rack for 45 minutes.
  • Gently run a nice along the outside of the cheesecake to loosen crust from sides of the pan.
  • Remove side ring of the pan, place into the refrigerator to cool for at least 4 hours. Letting it cool in the fridge overnight will give you the best results.