This is our favorite recipe for New York-style cheesecake. It includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.
Prep:15 mins
Cook:1 hr
Additional:3 hrs
Total:4 hrs 15 mins
Servings:12
Ingredients
- squares or 4 small rectangular pieces graham crackers, crushed
- ¼ cup all-purpose flour
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 (8 ounce) packages cream cheese
- 1 ½ cups white sugar
- ⅔ cup milk
- 4 large eggs
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
Directions
- Step 1: Preheat oven to 350 degrees F (175 degrees C).
- Step 2: Lightly grease the bottom and sides of a 9-inch springform pan.
- Step 3: Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
- Step 4: Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
- Step 5: Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
- Step 6: Pour milk into cream cheese mixture and whisk until just combined.
- Step 7: Whisk in eggs, one at a time, stirring well after each addition.
- Step 8: Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
- Step 9: Pour mixture into prepared springform pan.
- Step 10: Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
- Step 11: When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Nutrition Facts
Per Serving:556.1 calories; protein 10.5g 21% DV; carbohydrates 46.9g 15% DV; fat 37g 57% DV; cholesterol 161.3mg 54% DV; sodium 407.7mg 16% DV.
