New York Style Cheesecake Recipe

Preheat oven to 350 degrees

Crust:

•   6 tablespoons melted butter

•   18 graham crackers, crushed

Lightly grease the bottom and sides of a 9-inch spring pan.

Mix 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 spring pan.  Set aside.

Filling:

•   1/4 cup all-purpose flour

•   1 cup sour cream

•   1 tablespoon vanilla extract

Whisk flour, sour cream, and vanilla extract in bowl. Set aside.

•   4 (8 ounce) packages cream cheese at room temperature

•   1 1/2 cups white sugar

•   2/3 cup milk  

•   5eggs

•   Finely grated zest of 1 lemon & 1 orange

Place cream cheese and sugar in a large bowl of Electric Mixer with paddle attachment.  Beat on low 3 to 5 minutes until evenly incorporated.

Change paddle for whisk attachment, Pour milk into cream cheese mixture and whisk  until just combined.

Whisk in eggs, one at a time, mixing well after each addition.

Stir in lemon & orange zest, and sour cream mixture; whisk until incorporated.

Cooking Directions

Pour mixture into prepared spring 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 on the top of the cheesecake. Then wrap tightly in plastic wrap and cool completely in fridge.