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This New York cheesecake is dense and rich. It includes a great technique for letting the cheesecake finish in the oven so that no cracks form as the cake cools. It's a favorite dessert of mine served with my fresh strawberry sauce.
Ingredients
- graham crackers: 18 piece (crushed)
- butter: 3 Tbsp (melted)
- sour cream: 1 cup
- all-purpose flour: 0.25 cup
- vanilla extract: 1 Tbsp
- cream cheese: 4 packages (8 ounce packages)
- ½ cups white sugar: 1 piece
- milk: 0.66667 cup
- eggs: 4 piece
- finely grated lemon zest: 1 tsp
- finely grated orange zest: 1 tsp
Metric Conversion
Stages of cooking
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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. Renee
