New York Cheesecake Recipe

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New York Cheesecake

Elizabeth Dickson


I got this recipe from It turned out wonderful though I didn't let it sit in the oven the full three hours as I had to start dinner, so it did crack. I also made a homemade blackberry sauce.

★★★★★ 1 vote
15 Min
1 Hr


3 Tbsp
butter, melted
graham crackers, crushed
1/4 c
1 c
sour cream
4 - 8 oz pkg
cream cheese
1 1/2 c
2/3 c
1 tsp
lemon zest
1 tsp
orange zest


1Preheat oven to 350 degrees F (175 degrees C).
Lightly grease the bottom and sides of a 9-inch springform pan.
2Mix 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.
3Mix flour, sour cream, and vanilla extract in bowl. Set aside.
4Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
5Pour milk into cream cheese mixture and mix 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.
6Pour 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.

About this Recipe

Course/Dish: Cakes
Hashtag: #cheesecake