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.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
3 hrs
total:
4 hrs 15 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Editor's Note:

Chef John serves this with his Fresh Strawberry Sauce.

Nutrition Facts

556 calories; protein 10.5g 21% DV; carbohydrates 46.9g 15% DV; fat 37g 57% DV; cholesterol 161.3mg 54% DV; sodium 407.7mg 16% DV. Full Nutrition
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Reviews (193)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2012
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. Read More
(68)

Most helpful critical review

Rating: 1 stars
05/29/2012
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. I would've give no start but I have to so one it is. Read More
(24)
250 Ratings
  • 5 star values: 210
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
05/07/2012
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. Read More
(68)
Rating: 5 stars
08/23/2012
This is the tastiest cheese cake in Sweden! Read More
(45)
Rating: 5 stars
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 springform pan which absorb more heat. Also to keep my cheesecake moist I placed a pan with water on the bottom rack while I was cooking the cheesecake on the rack above it. No cracks, easy to make. Hassle free!! Love it, Yes I would recommend this recipe. Enjoy! Read More
(36)
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Rating: 4 stars
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 unsalted butter, a dash of kosher salt and 2 tbs of white sugar if you wish along with dashes of cinnamon/ nutmeg powder. I baked crust for 10 minutes at 350 (others bake theirs at 375 for 7 minutes). I foil a cookie/sheet pan not the actual springform as I don't place mine in a water bath (I simply fill a rectangular pan with hot water and place it on the lowest rack of the oven -- cheesecake/ cookie sheet on middle rack). I zest lemongrass rather than a lemon, and orange zest. I use high grade vanilla extract (haitian vanilla essence is amazing in my opinion). I mix light or heavy cream with lowfat or regular milk to total 2/3 cup of "milk". Sour cream, eggs, cream, milk, butter all at room temp and have to be very very very soft or warm because I mix everything by hand/spoon. I bake my cake at 325 not 350 for just under 1 hour ( 57-58 minutes does the trick with toasted sides puffed up and a bit of jiggle in the middle. I crack oven door open to cool with no heat for exactly ONE hour. No cracks EVER! Cool on counter for ONE hour - chill in fridge overnight covered with foil or plastic wrap. When taken out of oven I run warm butter knife around edges to prevent from sticking to ring. AMAZING!! Amazing!!???? Read More
(29)
Rating: 5 stars
04/23/2012
Made this over the weekend and did a mixture of half cream cheese half quark. Soooo delicious! Read More
(24)
Rating: 1 stars
05/29/2012
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. I would've give no start but I have to so one it is. Read More
(24)
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Rating: 5 stars
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 beat it the first time I made it and it was too airy. I was more careful the next time and it came out perfect. That time I didn't have a lemon or an orange to zest so I substituted key lime and tangelo zest. I had to take it out of the oven a little early so I could cook my roast. It cracked a little but not as much as most of my cheesecakes have. I have served it with homemade blackberry sauce and with homemade lemon curd. Both were ever so tasty! Read More
(17)
Rating: 5 stars
01/20/2013
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 over baked it a little bit. Both my mom and aunt are from NY and they raved about this other friends of my mom could not stop eating it. Will be my go to recipe from now on. Easy to make not a lot of ingredients and light and tasty. Read More
(13)
Rating: 5 stars
01/05/2013
This is an amazing recipe. It came out perfectly and is the best cheesecake I have ever tasted and that's including any cheesecakes ever purchased in bakeries. Read More
(10)
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