New York-Style Cheesecake Recipe

Recipe by: Chef John

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook1 h
Ready In4 h 15 m

1Preheat oven to 350 degrees F (175 degrees C).
2Lightly grease the bottom and sides of a 9-inch springform pan.
3Mix 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.
4Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
5Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
6Pour milk into cream cheese mixture and whisk until just combined.
7Whisk in eggs, one at a time, stirring well after each addition.
8Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
9Pour mixture into prepared springform pan.
10Bake 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.
11When 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.

Footnotes

Editor's Note:
Chef John serves this with his Fresh Strawberry Sauce.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Ingredients