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Chef Joey’s NYC Diesel Cheesecake is Fuggedaboutit

MagicalButter’s Chef Joey dishes up his recipe for an infused graham cracker crusted taste of Brooklyn!
Chef Joey’s NYC Diesel Cheesecake

Autumn most obviously means it’s time for pie. One can tell from all the pumpkin scented everything being hocked everywhere you look. Seriously though, pumpkin pie is pretty dope. So with the holidays around the corner, and a pastrami on rye with a side of cheesecake from the diner on the mind, it’s time to get those holiday sweets in order. Chef Joey’s got you covered.

As the Executive Chef for MagicalButter, few infuse magical edible delectables quite like Chef Joey Galeano, the Brooklyn-born, Florida-chillin’ chef who tours the country and world with TeamMB, showing off his skills and teaching the masses how to properly get the weed into their bellies.

First, we need to get the weed into the cake, NYC Diesel specifically, into a cake made of cheese. So we asked Chef Joey to give us the lowdown. He says his traditional cheesecake recipe was handed down by his mother and that infusing it with NYC Diesel is a nod to his hometown, but also because he likes how the Mexican and Afghani landraces in the cross make NYC Diesel a great choice for social activities.

“My mom makes the best cheesecake in town,” he says. I guess this makes Joey’s cheesecake second best...and whatever you make, third. But, hey, these numbers aren’t so bad!


NYC Diesel Cheesecake

By Chef Joey Galeano

Prep time: 10 minutes

Cook time: 1 ½ hours

Serving size: 1 slice

Yield: 16 servings



2 cups finely crushed graham cracker crumbs

½ cup Magical Butter, melted

1 tbsp. pure vanilla extract

2 tsp. cinnamon


¼ cup Magical Butter, room temperature

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5 packages (8 ounces each), cream cheese, softened

1 ¾ cups sugar

½ cup sour cream

2 tbsp. all-purpose flour

1 tbsp. pure vanilla extract

4 eggs, plus 2 yolks

1 tsp. lemon zest


Powered sugar

Fruit topping (blueberries, strawberries, peach, etc)


To make the crust, add graham cracker crumbs and melted butter in a mixing bowl. Stir thoroughly.

Cut a piece of parchment paper to fit the bottom of a nine by three inch springform pan. Cover the bottom of the pan with aluminum foil.

To make the cheesecake, preheat the oven to 325 degrees Fahrenheit. Put the crust mixture into bottom of the pan and press evenly, pushing about one inch up the sides. In a large mixing bowl, add cream cheese, sugar, flour, and vanilla. Beat on medium-high speed for two to three minutes or until light and fluffy. Reduce the speed to low, slowly add the eggs and yolks, and mix until combined. Stir in lemon zest, and mix for 10 to 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 one hour and 45 minutes. Remove from the oven and let cool on a rack for 45 minutes. Gently run a knife along the outside of the cheesecake to loosen crust from sides of the pan.

To serve:

Remove side ring of the pan. Place into the refrigerator to cool for at least four hours. Letting it cool in the fridge overnight will give you the best results. Slice the cake, place it on a chilled dessert plate, and sprinkle with powdered sugar. Take the flavor to the next level and top it with your favorite fruit topping!

Chef Joey’s Pro Tip:

The best tip for cutting a cheesecake is to use a hot knife for each cut. To do this, fill a tall container (a pitcher or vase works well) with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.

What can edible lovers look forward to?

In an effort to inspire you to Eat To Treat, MagicalButter will continue to provide creative and fresh recipe videos to the world. Coming soon MagicalButter will be launching a full line of baking supplies, including gourmet chocolate perfectly formulated to infuse with herbal oils.

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