New York-Style Cheesecake
Description
This foolproof New York cheesecake recipe from Chef John makes a rich and delicious dense cheesecake infused with orange, lemon, and vanilla.
Ingredients
•
18 graham crackers, crushed
•
3 tablespoons melted butter
•
1 cup sour cream
•
1/4 cup all-purpose flour
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1 tablespoon vanilla extract
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4 (8 ounce) packages cream cheese
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1 1/2 cups white sugar
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2/3 cup milk
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4 eggs
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1 teaspoon finely grated lemon zest
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1 teaspoon finely grated orange zest
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan.
2
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.
3
Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.
4
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.
5
Pour mixture into prepared springform pan.
6
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.
7
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.
8
Serve and enjoy.