Rating: 4.5 stars 4.7
273 Ratings
  • 5 star values: 231
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 6

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.

Recipe Summary

15 mins
1 hr
3 hrs
4 hrs 15 mins
1 9-inch cheesecake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan.

  • 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.

  • Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.

  • 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.

  • 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.

  • 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.

Editor's Note:

Chef John serves this with his Fresh Strawberry Sauce.

Nutrition Facts

556 calories; protein 10.5g; carbohydrates 46.9g; fat 37g; cholesterol 161.3mg; sodium 407.7mg. Full Nutrition