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This New York-style cheesecake recipe is a favorite recipe of mine. It includes a great technique for letting the cheesecake finish in the oven so that no cracks form as the cake cools.
Ingredients
- 3 tablespoons melted butter
- 18 graham crackers, crushed
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 tablespoon vanilla extract
- 4 (8 ounce) packages cream cheese
- 1 ½ cups white sugar
- ⅔ cup milk
- 4 eggs
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan.
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Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2 inch up the sides of the springform pan.
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Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.
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Stir cream cheese and sugar together with a wooden spoon in a separate bowl until evenly incorporated, 3 to 5 minutes; add milk and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan.
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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.
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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.
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