This dense and rich New York-style cheesecake is a favorite dessert of mine. It includes a great technique for letting the cheesecake finish in the oven so that no cracks form as the cake cools.
Ingredients
- 3 tablespoons melted butter
- 18 graham crackers, crushed
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 tablespoon vanilla extract
- 4 (8 ounce) packages cream cheese
- 1 ½ cups white sugar
- 2/3 cup milk
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 4 large eggs
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan.
Step 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.
Step 3
Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.
Step 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. Pour mixture into prepared springform pan.
Step 5
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.
Step 6
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.
Chef’s Note
Serve this cheesecake with my Fresh Strawberry Sauce.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 556 | |
% Daily Value * | |
Total Fat37g | 47% |
Saturated Fat22g | 109% |
Cholesterol161mg | 54% |
Sodium408mg | 18% |
Total Carbohydrate47g | 17% |
Dietary Fiber1g | 3% |
Total Sugars33g | |
Protein11g | |
Vitamin C1mg | 3% |
Calcium114mg | 9% |
Iron2mg | 12% |
Potassium194mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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