Perfectly Smooth New York Cheesecak
This classic New York-style cheesecake is rich, creamy, and perfectly smooth. A touch of sour cream adds silkiness, while lemon and orange zest brighten each bite. The simple bake-and-cool method prevents cracks so your cake looks bakery-perfect. It’s a reliable, crowd-pleasing dessert for holidays, birthdays, and dinner parties—and it tastes even better the next day.
Ingredients
- Crust: 18 graham crackers (finely crushed), 3 tablespoons unsalted butter (melted)
- Filling: 1 cup sour cream, 1/4 cup all-purpose flour, 1 tablespoon vanilla extract, 4 (8 oz) packages cream cheese (softened), 1 1/2 cups granulated sugar, 2/3 cup whole milk, 4 large eggs, 1 teaspoon finely grated lemon zest, 1 teaspoon finely grated orange zest
Instructions
- Prep the pan. Heat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- Make the crust. Mix graham crumbs with melted butter. Press firmly into the bottom and about 1/2 inch up the sides of the pan. Set aside.
- Whisk the sour-cream base. In a small bowl, whisk sour cream, flour, and vanilla until smooth.
- Make the filling. In a large bowl, stir cream cheese with sugar until very smooth (3–5 minutes). Add milk and mix just to combine. Beat in eggs one at a time. Stir in lemon zest, orange zest, and the sour-cream mixture. Do not overmix.
- Bake. Pour filling over crust and smooth the top. Bake about 60 minutes, until edges are set and puffed and the center still has a gentle jiggle.
- No-crack cool. Turn off the oven and let the cheesecake cool inside with the door slightly open for 3–4 hours.
- Chill & serve. Refrigerate at least 4 hours (overnight is best). Slice with a warm knife. Serve plain or with fresh berries.
Tips for Best Results
- Use room-temperature cream cheese for a super-smooth batter.
- Avoid overmixing after the eggs are added to keep the texture velvety.
- Begin checking for doneness at 55 minutes; the center should still wobble slightly.
Storage & Freezing
- Refrigerate, covered, for up to 4 days.
- To freeze, wrap tightly in plastic, then foil; freeze up to 2 months. Thaw overnight in the refrigerator.
Note: Oven temperatures vary. Baking and cooling times may need slight adjustment based on your oven.
