-
-
My review
New York-Style Cheesecake
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."
Added to shopping list.
Go to shopping list.
Ingredients
4 h 15 m servings 556 calsOriginal recipe yields 12 servings (1 9-inch cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat 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 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 flour, sour cream, and vanilla extract in bowl. Set aside.
- Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
- Pour milk into cream cheese mixture 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.
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.
Nutrition Facts
Per Serving: 556 calories; 37 g fat; 46.9 g carbohydrates; 10.5 g protein; 161 mg cholesterol; 408 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 134165 Ratings
-
-
-
-
-
Most helpful positive review
5/7/2012
One of the best I have made or tasted. A real family hit! The only change made was I made my graham cracker crust a bit different, but all in all followed the receipe and it turned out perfect.
Most helpful critical review
5/29/2012
this recipe is NOT good at all, i made it, fallow all the directions and it does not taste like cheesecake at ALL, the crust had no taste to it and after looking at other recipe is missing sugar...
Most helpful
Most positive
Least positive
Newest
5/7/2012
One of the best I have made or tasted. A real family hit! The only change made was I made my graham cracker crust a bit different, but all in all followed the receipe and it turned out perfect.
12/23/2013
I made this recipe twice and it came out perfect. Two things I did differently. I lowered the temperature of the oven by 20 degrees to prevent over heating since I was using a dark, nonstick spr...
4/23/2012
Made this over the weekend and did a mixture of half cream cheese half quark. Soooo delicious!
5/29/2012
this recipe is NOT good at all, i made it, fallow all the directions and it does not taste like cheesecake at ALL, the crust had no taste to it and after looking at other recipe is missing sugar...
11/30/2014
For crust 18 crackers is way too much especially for the little butter he adds. I would use only NABISCO original graham ..About 12-15 crackers should do it, finely crushed -add 6tbs melted unsa...
11/16/2012
I really liked this recipe. I did add a little more butter to the crust so it would stick to the sides of the pan better. I used my KitchenAid mixer to mix the filling ingredients but I over bea...
1/20/2013
My mom wanted a NY style cheesecake for her birthday so I decided to make her one. Glad I found this recipe. It was easy to make and mine did crack a bit on top but I think that I may have ove...