New York Cheesecake
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Lightly grease the bottom and sides of a 9-inch springform pan.
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.
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.