This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
556 Calories
Recipe Instructions
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.
