New York-Style Cheesecake

Recipe View Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan. (5 minutes)

Recipe View In a medium bowl, combine the crushed graham crackers and melted butter. Mix until evenly moistened, resembling wet sand. Press the mixture firmly into the bottom and about 1/2 inch up the sides of the prepared springform pan. (10 minutes)

Recipe View In a separate bowl, whisk together the sour cream, flour, and vanilla extract until smooth. Set aside. (5 minutes)

Recipe View In a large bowl, using a wooden spoon or an electric mixer on low speed, cream together the softened cream cheese and sugar until smooth and evenly incorporated, about 3 to 5 minutes. Gradually add the milk, whisking until just combined. Add the eggs one at a time, whisking well after each addition. Stir in the lemon zest, orange zest, and the sour cream mixture. Whisk until just incorporated – be careful not to overmix. (15 minutes)

Recipe View Pour the cheesecake mixture into the prepared crust in the springform pan. (2 minutes)

Recipe View Bake in the preheated oven until the edges are nicely puffed and set, and the surface of the cheesecake is mostly firm except for a small spot in the center that jiggles slightly when the pan is gently shaken, about 1 hour. (60 minutes)

Recipe View Once the cheesecake is done, turn off the oven and let it cool completely inside the oven for 3 to 4 hours. This gentle cooling process prevents any cracks from forming on the top of the cheesecake. (240 minutes)

Recipe View After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set. (240 minutes)